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Class _IX? / $ _ 

Book . ■ M Z 5 1 


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COPYRIGHT DEPOSIT. 


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First Congregational Church, Malone, N. Y 















THE MALONE 
COOK BOOK 



\ 


WOMAN’S AID SOCIETY 
OF THE 

FIRST CONGREGATIONAL CHURCH 
MALONE, NEW YORK 



Compiled from Recipes Contributed by Ladies of 

Malone and Others & 

1 ' ^ 


Tir.n nv 


First Edition (500 Copies) Edited by 
MRS. C. S. RICHARDSON MRS. M. E. McCLARY 

1882 


Second Edition (700 Copies) Revised by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 

1888 


Third Edition (700 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 

MRS. C. W. BREED 

MRS. D. R. BELDING MRS. W. H. KING 

1898 


Fourth Edition (1000 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
MRS. C. W. BREED 

MRS. D. R. BELDING MRS. W. H. KING 

1903 


Fifth Edition (2500 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
MRS. C. W. BREED 

MRS. D. R. BELDING MRS. W. H. KING 

1908 


Fifth Edition Abridged and Published 
IN NEW YORK POINT TYPE FOR THE BLIND 


Sixth Edition (2500 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
MRS. C. W. BREED 
1917 ‘ 


Seventh Edition (3000 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
' MRS. C. W. BREED 

MRS. J. M. CANTWELL MRS. G. H. HALE 

1923 


Copyright 1923 


J. B. Lyon Company, Printers, Albany, N. Y. 


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CONTENTS 


PAGE 

Weights and Measures. 4 

Time Table . 5 

Table Service . 6 

Formal Breakfast and Luncheon. 7 

Afternoon Tea . 8 

Hors d’Oeuvres . 9 

Soups . 14 

Fish . 28 

Meats and Poultry. 40 

Meat and Fish Sauces and Meat Relishes. 64 

Vegetables . 72 

Entries . 93 

Croquettes . 102 

Salads . 106 

Eggs . 126 

Cheese . 133 

Bread, Breakfast and Tea Cakes. 138 

Sandwiches . 159 

Pies and Short Cakes. 168 

Puddings . 182 

Pudding Sauces . 197 

Desserts . 202 

Frozen Desserts . 213 

Cakes . 227 

Frostings and Fillings for Cakes. 244 

Small Cakes and Cookies. 251 

Cooked Fruit for Immediate Use. 264 

Preserves, Jellies and Canning. 266 

Pickles and Relishes. 282 

Coffee, Tea and other Beverages. 292 

Chafing Dish . 298 

Candies . 304 

Casserole Cookery. 313 

Fireless Cookery . 316 

Invalid Cookery and Diabetic Diet. 319 

Miscellaneous . 330 






































WEIGHTS AND MEASURES 


Ten eggs, average size. One pound 

One quart of flour.One pound 

Two cups of butter.One pound 

One generous pint of liquid. One pound 

The cup is the common kitchen cup, holding half a pint. 

Two cups granulated sugar.One pound 

Two heaping cups of powdered sugar.One pound 

One pint of finely chopped meat, packed solidly.One pound 

Two level tablespoons of salt make.One ounce 

Two salt spoons make.One coffee spoon 

Two coffee spoons make.One teaspoon 

Three teaspoons make.One tablespoon 

Two tablespoons make.One fluid ounce 

Four tablespoons make.. One wineglass 

Tw t o wineglasses make.One gill 

Two gills make.One cupful 

Two cups make.One pint 

Four teaspoons of salt make.One ounce 

One heaping or two level tablespoons granulated sugar make One ounce ' 
A piece butter size of egg, or one rounding tablespoon makes One ounce 

Two tablespoons of flour make.One ounce 

One pint of brown sugar weighs.Twelve ounces 

One square of Baker’s chocolate weighs.One ounce 

One square of Baker’s chocolate, grated, makes four level tablespoons 
of Huyler’s powdered chocolate. 

Three level tablespoons of grated chocolate weigh.One ounce 

One cup of chopped suet makes.One-fourth of a pound 


One tablespoon of granulated gelatine equals one-fourth box of gelatine. 

A level tablespoon is one that is flattened over the top with a knife. 
A rounded tablespoon is one that curves as much over the top as the 
spoon itself does beneath. A heaping tablespoon is one piled high and 
contains as much as the spoon can hold. In this book the tablespoon 
and teaspoon measurements are rounding and the cup level, unless 
otherwise stated. 
























TIME TABLE 


Beef, filet, rare, twenty to thirty minutes. 

Beef, sirloin, rare, per pound, eight to ten minutes. 

Beef, sirloin, well done, per pound, twelve to fifteen minutes. 

Beef, corned, per pound, thirty minutes. 

Chicken, three to four pounds weight, one to one and one-half hours. 
Duck, tame, from forty to sixty minutes. 

Duck, wild, from fifteen to twenty minutes. 

Goose, steam one hour, roast two hours. 

Turkey, ten pounds, three hours. 

Lamb, well done, per pound, fifteen minutes. 

Mutton, leg, boiled three and one-half to four hours. 

Ham, per pound, twenty minutes. 

Pork, well done, per pound, thirty minutes. 

Squab, baked, one hour. 

Veal, well done, per pound, twenty minutes. 

Asparagus, fifteen to thirty minutes. 

Beans, shelled, one to two hours. 

Beans, string, one to two hours. 

Beets, one to five hours. 

Beet greens, one hour. 

Brussels sprouts, quarter of an hour. 

Cabbage, forty-five minutes to two hours. 

Carrots, forty to sixty minutes. 

Cauliflower, one-half hour. 

Corn, twenty minutes. 

Dandelion greens, from one to one and one-half hours. 

Onions, one to two hours. 

Parsnips, from one-half to one hour. 

Peas, twenty minutes. 

Potatoes, baked, forty-five minutes. 

Potatoes, boiled, thirty minutes. 

Potatoes, sweet, baked, one hour. 

Potatoes, sweet, boiled, forty-five minutes. 

Spinach, one hour or less. 

Vegetable oyster, one hour. 

Squash, summer, one-half hour. 

Squash, winter, baked, sixty minutes. 

Squash, winter, boiled, twenty-five minutes. 

Tomatoes, thirty minutes to one hour. 

Turnips, forty-five minutes. 


[ 5 ] 


TABLE SERVICE 


Table service is somewhat changed from that of a gener¬ 
ation ago. Certain details remain the same, but the elabo¬ 
rate dinner consisting of innumerable courses seems to have 
become a memory of the past, which may be a natural result 
from our war experiences. 

The hostess of to-day has great latitude in choice of table 
decorations. She may seat her guests at a round, a square 
or a refectory table, which is now so popular, and she may 
serve her dinner on a tablecloth, on a lace cloth, on linen 
doilies, or even on silk. Doilies have taken the place of table¬ 
cloths in large measure and are always attractive on a highly 
polished table. Flowers or fruit decorations for the center 
of the table have in some instances given way to exquisite 
pottery, silver urns, or even small statuettes. Candlesticks 
may be used, with or without shades. One can express her 
individual taste in arranging her table. The more simple 
it is in general appearance, the better. No longer do we 
have dishes of celery, olives, nuts of different kinds, etc., 
around the centerpiece. Candies are allowed, but even these 
may be dispensed with and served later. Scrupulous cleanli¬ 
ness in linen, silver, china and glass is absolutely necessary. 

Each place or cover has a plate called a “ place plate ” 
in the center; forks are to the left, knives and spoons to the 
right; the spoons to the right of the knives, a napkin to the 
left of the forks; a butter plate on the upper left side, and 
a glass on the upper right side. There should be placed at 
each cover the necessary number of knives, forks or spoons 
required for the different courses with the exception of the 
dessert course. One should always take the fork or spoon 
from the outer side first, the last one coming next to the 
plate. 

If a hors d’oeuvre is served it is placed on the plate which, 
in turn, rests on the place plate and is at each cover before 
the guests are seated. When the hors d’oeuvre plate is 
removed, the soup plate containing the soup is in its turn put 
on the place plate. All placing and removing of plates is 
done from the left side of each person. After the soup 
course, both soup and place plates are removed, as a rule, 
together, and one is given a warm plate for the fish course 
or entree. 


[ 6 ] 


Table Service 


7 


The principal course follows, consisting of meat or poultry, 
potatoes, and one or two vegetables. At times a hostess may 
desire to serve the meat without vegetables and with a salad 
on the same plate, which is the European way. This is better 
with chicken, squab, or a meat that has no gravy, and is 
optional. In this country, as a rule, we serve our salads as 
a course. Often a vegetable is served alone immediately 
following the meat course, like asparagus, artichokes, etc. 
A game course is unusual, but, if desired, follows the main 
meat course. 

Upon the removel of the plate preceding the dessert 
course, the butter plate is also taken by the waitress and no 
knives, forks or spoons, peppers or salts, or individual nut 
dishes, remain on the table. Crumbs are removed quietly 
by being brushed with a napkin. The dessert plate may be 
brought with the finger bowl oh it, with a dessert fork on 
the left of the bowl and a dessert spoon on the right. Each 
guest removes the bowl from his plate. No additional silver 
is required on the table, for each guest thus is equipped when 
the dessert is passed. If a hostess prefers the finger bowls 
brought on a plate following the dessert rather than on the 
dessert plate itself, she may have it brought in that way. 
Fruit follows the dessert. Also candy and coffee, which, 
however, are often served in the drawing room instead of 
at the table. 

When it is possible, all meat should be carved before it 
is brought into the dining room, and the platter should be 
passed to the guests in turn. Neither host nor hostess serves 
anything from the table according to the modern way. This 
is, of course, an elastic rule; home conditions and the amount 
of service to be had control methods used. At no time should 
the act of serving be conspicuous. The natural way, if quietly 
and-unobtrusively accomplished, is alwoys best, and no rule 
is so hard and fast that it cannot be broken by the judgment 
or good taste of the hostess. 

FORMAL BREAKFAST AND LUNCHEON 

Breakfast and luncheon parties differ but slightly. A 
breakfast is usually served at a somewhat earlier hour than 
a luncheon and is more likely to include men among its 
guests. The method for serving is the same for both and 
differs but little from that of a dinner. At a luncheon, 
doilies almost invariably supplant the large cloth and smaller 


8 


Table Service 


napkins are used. Soup or bouillon is served in cups instead 
of plates and the menu is made up of lighter dishes; chops, 
entrees, etc., taking the place of roasts. 

When a large number of guests are served at a luncheon, 
small tables placed about the various rooms are often used. 
Decorations are accordingly simple, and the luncheon more 
informal. 

AFTERNOON TEA 

Afternoon tea may be either formal or informal. If formal 
it is served in dining room from table made attractive with 
flowers and candles; piates of dainty sandwiches and cakes; 
dishes of nuts and bonbons or whatever is to be served. 

At either end of the table tea and coffee are poured and 
ice cream is served by friends of the hostess. Young lady 
friends or maids are required to serve the guests who are 
seated or standing about the room. 

The informal or five o’clock tea is served in living room 
from a large tray or tea wagon. Since the dinner hour is 
not far distant only the lightest and daintiest of sandwiches, 
wafers or cakes should be served with the bright, freshly 
drawn cup of tea. Small tea napkins may or may not be 
used and it is quite permissible to omit the saucer, placing 
the tea cup on a plate, thereby giving more room for sand¬ 
wiches and cakes. 


The best results can not be obtained from the use of this book unless 
careful attention is jiven to the General Directions and Notes as well 
as to the Recipes themselves. 


HORS D’CEUVRES 

These dishes are usually served as a first course at dinners 
and luncheons; they consist of fruits, shell-fish, and canapes. 
Canapes are often served to the guests in drawing-room just 
before dinner is announced. 

Raw Oysters. — Small oysters are generally used for this 
purpose, but many prefer the large ones. If not served upon 
the half shell, lay each oyster carefully upon a bed of 
pounded ice in the cavity intended to receive it in your 
oyster plate. Put a slice of lemon in the center of the plate. 
If you use the half shells set them also upon pounded ice. 

Raw Clams. — Serve like oysters. 

Sauce for Raw Oysters.- — Cut a raw onion with a silver 
knife and scrape until the juice coats the knife blade; use 
knife for mixing the sauce. One-half cup of tomato catsup, 
juice of one lemon, one tablespoon of Worcestershire sauce, 
one-half teaspoon of salt, one-fourth teaspoon of paprika. 
Serve very cold. Mrs. Capron. 

Oyster Cocktail. — Drain one pint of oysters through a 
cheese cloth, put on the ice for three hours. Prepare sauce 
of one cup of catsup, one tablespoon of Chili sauce, one tea¬ 
spoon Worcestershire sauce, a few drops of Tabasco sauce, 
juice of one-half lemon, if juicy, if not put in more. Serve 
in green peppers. This serves four persons. To prepare 
peppers, put in hot water a few minutes then the inside will 
come out nicely. If preferred serve in cocktail glasses. 

Mrs. Breed. 

Crab Flake Cocktail. — Chop fine the white inner stalks 
of a head of celery, a green pepper from which the seeds are 
removed and the flesh of six olives. Mix the chopped ingre¬ 
dients through two-thirds of a cup of Mayonnaise dressing. 
Add the above to about an equal bulk of crab meat — mix 
carefully and let stand an hour or more before serving. If 
Mayonnaise is not liked add lemon juice, vinegar and Chili 
sauce. Serve cold. 


[9] 




10 


Hors D’ceuvres 


Hors d’Oeuvre. — Place one slice of tomato on a round 
piece of toast. Cover with Mayonnaise dressing. Then chop 
very fine, separately, one green pepper, three gherkins and 
arrange in star shape on toast. Lastly decorate with the 
whites and yolks of two eggs chopped fine, separately. 

Mrs. William C. Breed. 

Lobster Cocktail. — One tablespoon each of horse radish, 
vinegar, Worcestershire sauce, tomato catsup, two of lemon 
and a few drops of Tabasco sauce, one-half teaspoon of salt, 
mix well and put on ice for an hour. To this add shredded 
cooked lobster meat until you have the quantity needed. 
Serve in glasses. 

Clam Cocktail. — Use the Little Neck clams when you can 
get them, and serve as you would oysters. 

Canapes are made from white, Graham and brown bread 
sliced very thin and cut in various shapes. They may be 
dipped in melted butter, toasted or fried. The slices may be 
covered with any of the following mixtures and served hot 
or cold. 

Anchovy. — Cut bread in slices one inch thick, cut in 
circles, dip in melted butter, sprinkle with salt and cayenne, 
spread with anchovy paste and sprinkle with a few drops of 
lemon juice. 

Crabflake. — From slices of bread, one-fourth inch thick, 
stamp out round or oval shapes. Spread with butter and 
brown in oven. When cold spread lightly with caviare. 
Chop fine one cup of crabflakes and mix with sauce Tartare. 
Spread this generously over caviare. To one-half cup of 
cream add seasoning of salt and pepper and whip till firm. 
Tint one-lialf red, the other green, then with small star tube 
make two stars each color on canape. Serve very cold. 

Mrs. Janet Allan. 

Caviare. — Cut pieces of toast about two inches square and 
one-quarter of an inch thick. Spread over each piece about 
two teaspoons of ice cold Russian caviare. Put this on lettuce 
leaf. Place one teaspoon each of finely chopped onion and 
riced yolk of hard boiled egg, one-fourth piece of lemon, 
equal distance on the lettuce. Mrs. Breed. 

Cheese. — Spread brown bread with French mustard, 
sprinkle with grated cheese and finely chopped olives. 

Sardine. — Cut brown bread in circles, spread with butter 
and put in the oven. Pound sardines to a paste, add an 


Hors D’ceuvres 


11 


equal amount of finely chopped, hard cooked eggs, season 
with lemon juice and Worcestershire sauce, spread on bread. 
Garnish each canape in the center with a circle of hard cooked 
white of egg capped with a teaspoon of riced cooked yolk. 

Bacon. — Cut bread in triangles one-fourth inch thick, fry 
in bacon fat. Spread with French mustard, cover with 
cooked bacon finely chopped, and sprinkle with finely chopped 
pimolas. 

Grape Fruit, to Prepare. — Wash and wipe fruit. Cut in 
halves crosswise. With a fork remove seeds, being careful 
not to lose juice. Then clip out tough fibres from center 
with scissors. 

Now take a fruit knife and cut carefully around each sec¬ 
tion leaving the fibrous partitions attached to skin. Lift the 
sections of fruit a little towards the center. 

Prepared in this way the fruit is kept quite intact and is 
easily removed with spoon. 

For Luncheon. — Put one tablespoon of sugar in each half 
of the grape fruit and three Maraschino cherries. Serve 
ice cold. 

For Breakfast. — Prepare the same omitting the cherries. 

Grape Fruit Cocktail. — To four tablespoons of grape fruit 
juice add one tablespoon of Maraschino and two teaspoons 
of sugar. Pour this onto a glassful of shaved ice, when well 
mixed put in cocktail glass adding to this fruit pulp from 
which every suspicion of fibre has been removed. 

Kumquat Cocktail. — Use in proportion of four kumquats 
to one orange. Wash and slice the kumquats very thin and 
mix with the pulp of the oranges. Add sugar to taste and 
chill. Miss Jean Hawkins. 

Chilled Fruit. — Cut the pulp of four oranges in small 
pieces, take an equal amount of pineapple cut in the same 
way, add four tablespoons of powdered sugar, one of lemon 
juice, one of pineapple juice and two of chopped mint. 
Chill thoroughly and serve in sherbet glasses. 

Mrs. Geske. 

Fruit Cocktails. — Use as many different fruits as possible. 
To serve six persons peel and cut into dice, two oranges, one- 
half pineapple (canned may be used), two plums and two 
pears or any other fruits you may be using that will not dis¬ 
color by standing. Put a cup of sugar over this and set in 


12 


Hors D’ceuvres 


the icebox for several hours. At serving time, mix with two 
bananas and two peaches chilled and diced. A few cubes 
of melon may be added, if in season, also seeded red and 
white grapes. Serve in cocktail glasses and heap cracked 
ice on top. If you are using a color scheme, tiny bows of the 
prevaling note may be tied around the stem of the glasses. 

Hors d’Oeuvres. — Cut hard-boiled eggs in half length¬ 
wise, remove yolks; fill the eggs with a mixture of sardine 
meat, mashed yolks of the eggs, a little anchovy paste 
or caviar and Mayonnaise, a few drops of onion juice and 
lemon juice. Have the filling rounded. Garnish with 
pimento, the white of a hard-boiled egg, olives or small green 
beans (if you have them). Cut all into strips with a jiggling 
iron and arrange on top of egg, red, white and green. Place 
on slice of tomato that has been marinated with French 
dressing. Mrs. James Breed. 

Pate de Foie Gras. — Cut the desired number of round 
slices of bread; have them an inch thick and a little larger 
than a silver dollar. Scoop out centers sufficiently to hold 
a dessert spoon of foie gras and fry the bread a delicate 
brown in hot butter. To prepare the foie gras, cut in small 
dice. To two tablespoons, add one tablespoon of chopped 
truffles and one teaspoon of lemon juice. Let this become 
hot, fill the croustades, place a stuffed olive on top and serve. 

Sardine and Tomato. — On a crisp round of toast place a 
slice of tomato, on this a layer of boneless sardines which 
have been mixed well with Mayonnaise, then another slice 
of tomato and another layer of sardine. Pour over all a 
little Mayonnaise. On top place a bit of caviare if desired. 
If preferred the toast may be in two small fingers on side of 
plate instead of underneath tomato. 

Mrs. Maud French Englesby. 

Orange Baskets. — Take six oranges and cut in halves. 
Remove the centers and separate from pulp; cut into small 
pieces and place in earthen dish; add one-half cup of 
cherries; the inner part of one grape fruit, from which 
remove the fibre; one banana sliced, two tablespoons of 
Marachino cherries; one tablespoon preserved strawberries 
and one tablespoon of powdered sugar. Keep in cool place 
and when ready to serve fill the orange halves, for the 
baskets, with the fruit. Mrs. McClarv 

*7 * 


Hors D’oeuvres 


13 


To Serve Cantaloupes. — Cantaloupes should be placed on 
ice and thoroughly chilled, then cut in half and seeds 
removed, being careful not to scrape out the delicate pulp 
nearest the seeds, as this is the most spicy portion of the 
fruit. Place the halves on plates of cracked ice, reversing 
the usual order of serving ice in the hollow of the melon, 
as by this latter method the flavor is drawn out instead of 
preserved within the pulp. 

CASSABA AND HONEY DEW MELONS 

These are cut in sections according to size of melon and 
served as cantaloupe. 


SOUPS 


General Directions. — The basis of all good soups is the 
broth from meat. Put the meat into cold water, in a closely 
covered vessel, allowing one and one-half pints for one pound 
of meat and bone, equal quantities of each. Do not let it 
boil for the first half hour; then boil slowly until the meat 
falls from the bones; hot water must be occasionally added, 
so that the finished product will measure one-half the original 
liquid. Strain through a colander into an earthen bowl or 
dish. Put in a cool place until desired for use. Then remove 
all the grease from the top. The stock should be jellied, and 
will keep for several days. 

Brown Stock. — Half a shin of beef; cover it with cold 
water, and boil slowly five or six hours, salt and strain. In 
the morning take off fat. Then add the vegetables and herbs 
used for seasoning, cooking all well together about one hour. 
Strain. 

White Stock for Soup. — To four pounds of veal, lamb or 
chicken, put five quarts of cold water. This should be heated 
only moderately for the first half hour, after which place 
the pot on back of stove; allowing the soup to simmer for 
four or five hours or until the meat falls from the bones. 
Strain through colander into an earthen dish, add a little 
salt and set to cool; when cool remove fat. Mrs. Breed. 

Stocks from Cooked Meats. — Take bones from cooked 
meats, put into a medium sized kettle and cover with four 
or five quarts of cold water and cook slowly all day. Any 
nice pieces of meat may be added that you happen to have. 
Frequently add boiling water as the stock cooks down. 
Strain through a colander into an earthen bowl or dish, put 
in cool place until desired for use, then remove all grease 
from top. 

Celery for Seasoning. — If you wish celery, flavor to use 
when celery is out of the market, preserve all the tops, dry 
in oven and put away in fruit jar. A few of these leaves 
tied in a cloth and dropped in soup will give even a finer 
flavor than the stalks. Mr. Breed. 


[14] 




Soups 15 

Bouquet of Herbs. — Four leaves of parsley, one of celery, 
one of thyme, one bay leaf, and two cloves; fold together 
and tie with a string. 

How to Clear Soup Stock. — Remove fat from stock, and 
put quantity to be cleared in kettle, allowing the white and 
crushed shell of one egg to each quart of stock. Place on 
front of range, and stir constantly until boiling point is 
reached; boil two minutes. Set back where it may simmer 
twenty minutes; remove scum, and strain through double 
thickness of cheese cloth placed over a fine strainer. 

How to Thicken or Bind Soups. — Cream soups or purees, 
if allowed to stand, separate unless bound together. Melt 
one tablespoon of butter and when bubbling add one table¬ 
spoon of flour, mix well, then stir in gradually a little of the 
hot soup and when smooth add it to the soup, and cook ten 
minutes. Yolk of eggs are sometimes used to thicken cream 
soup. To the well beaten yolks of two eggs add two table¬ 
spoons of cold cream or milk, add to this a little of the hot 
mixture, then add it carefully to the hot soup, let all come 
to the boling point, stir until the egg looks cooked. If soup 
boils after the egg is added it will curdle. 

Bouillon. — A knuckle of beef well cracked and a small 
veal bone; one-half each of a turnip, carrot and onion, a 
little celery. Cover the bones with water and let kettle stand 
where it will boil slowly all day, twelve hours if possible, 
adding water when necessary, the last three hours add 
vegetables. Salt and strain through a colander. In the 
morning remove all fat and clear according to directions. 

Mrs. L. C. Wead. 

Bouillon. — Place a fowl that has been half roasted in the 
soup kettle, with three pounds of lean beef, salt and pepper 
them and pour over three quarts of cold water. Then set it 
over a good fire. In about half an hour remove the scum, 
then add an ordinary sized carrot, one stalk of celery, a 
little parsley, bay leaf, one onion and two cloves, clove of 
garlic, let it simmer for about five hours, then skim again ; 
strain into an earthen bowl, where it can cool rapidly. Before 
serving remove fat and heat. Mrs. J. R. Flanders. 

Consomme. — Three pounds of beef from lower part of 
ro^nd. three pounds of knuckle of veal, a three pound fowl, 
one-half cup each of carrot, onion and celery, a bay leaf, 



16 Soups 

bouquet of herbs, two tablespoons of butter, one of salt, ten 
pepper corns and four quarts of water. Cut beef and veal 
into pieces. Put one tablespoon of butter into soup kettle, 
add meat and stir over a hot fire till meat is a golden brown, 
add quart of water and let simmer till nearly evaporated, 
forming a glaze on bottom of kettle, then add the rest of the 
water, bring slowly to the boling point, skim and add the 
fowl. Simmer till the fowl is tender, then remove it for 
other purposes. Add the seasonings with vegetables which 
have been cut fine and fried in tablespoon of butter. Let 
simmer about one hour, then strain and set aside to cool. 
When cold, remove fat and clear the stock. 

Mrs. George Hawkins. 

Consomme Royal. — Beat two eggs until well mixed, add 
three tablespoons of cold consomme or milk, dash of cayenne, 
one teaspoon salt and a grain of mace. Pour it into a small 
buttered tin. Stand in pan of hot water in a moderate oven 
until the custard is set. When cold cut this into dice, or 
fancy shapes, put in soup plates and add the consomme. 

Tomato Bouillon. — One can of tomatoes, four cups of 
water, one teaspoon of salt, two sprigs of parsley, two bay 
leaves, one-half an onion, dash of cayenne, one stalk of celery. 
Cook all together for ten minutes then add the beaten white 
and shell of an egg. Boil again for three minutes. Strain 
through cheese cloth. The above can be made with stock if 
you choose. Mrs. Frank Haven. 

Rice Soup. — To one quart of good stock add one-half cup 
of cooked rice; season and cook about fifteen minutes. Serve. 

Vermicelli Soup. — Break up enough vermicelli to make 
one-fourth of a cup, boil twenty minutes. Then add it to 
one pint of well seasoned beef stock and cook fifteen minutes 
before serving. 

Barley Soup. — To two quarts of good mutton broth add 
one-half cup of barley which has been soaked over night in 
water, one small carrot, and two slices of turnip diced. Boil 
slowly until vegetables are tender. Season with salt and 
pepper. Stir together two level teaspoons of butter and flour, 
add to this a little of the hot soup, then stir into the soup. 
Cook a few minutes and serve. Mr. S. J. Flannagan. 

Macaroni Soup. — One cup of macaroni, boil three-quarters 
of an hour. Then add it to one quart of well seasoned beef 
stock and cook ten minutes before serving. 


17 


Soups 

Vegetable Soup. — Put four pounds shin of beef (equal 
parts meat and bone) in four quarts of cold water and bring 
slowly to the boiling point. Skim and simmer three hours. 
Then add two carrots, one turnip, a large onion and two 
potatoes all chopped fine, a large cup of chopped cabbage 
and a fourth cup of rice. Boil an hour or more. Half an 
hour before using season with salt and pepper. Stir fre¬ 
quently. If soup is too thick add boiling water and cook 
a little. 

Julienne Soup. — To one quart clear brown stock add one- 
fourth cup each of cooked carrot and turnip cut in match¬ 
like pieces and two tablespoons each of cooked peas and 
string beans — beans cut in thin strips. Heat to boiling 
point and serve. 

Vegetable Tomato Soup. — Two quarts of beef stock, one 
can or one quart of fresh cut tomatoes, one-half can or one- 
half pint of fresh peas, same quantity of string beans, cut 
in small pieces, and a small onion, cut fine. Cook all in stock 
one-half hour until tender, season with pepper and salt. Do 
not strain. Serve with squares of toast. Mrs. Ralph. 

Hepburn Soup. — Cut one pound of round steak in small 
pieces. Add one handful of beans, two small onions, one 
potato cut in pieces, one-half can of tomatoes and two quarts 
of, cold water. Boil slowly about three hours. Season when 
partly cooked. Miss Hattie Hepburn. 

Onion Soup. — Three onions chopped fine, two tablespoons 
butter, put on stove and cook slowly. When well cooked add 
one quart soup stock. Strain this into your cooking vessel, 
add one heaping tablespoon of Liebig’s Beef Extract dis¬ 
solved in one cup of boiling water. Add salt and pepper to 
taste. When ready to serve place in the center of each plate 
a round piece of thin toast covered with Parmesan cheese. 

Mrs. William C. Breed. 

Onion Soup in Petites Marmites. — Toast bread and cut 
in round slices, sprinkle with Parmesan cheese and place two 
slices in the marmite. Pour the soup over the toast, which 
will rise to the top, sprinkle over more cheese, put in oven 
to melt and serve immediately. 

Ox Tail Soup. — Cut one ox tail in pieces, dredge with flour 
and fry brown in one tablespoon of butter. Add five cups 
of brown stock. Boil slowly one hour then add one-half cup 


18 Soups 

each of diced turnips, carrot and celery, also a sliced onion. 
Season with salt and a few grains of cayenne. When vege¬ 
tables are cooked take out ox tail, remove small bones, cut 
meat fine, return to kettle, add one teaspoon Worcestershire 
sauce and juice of half a lemon. Let boil up once and serve. 

Gumbo or Okra Soup.— Put two or three slices of bacon 
in a deep kettle and fry. Remove bacon and add a sliced 
onion, cook until brown. Peel and cut up enough tomatoes 
to make two cups, also one pint of okra, sliced, one table¬ 
spoon of chopped red pepper. Place all in the kettle and 
add three pints of stock or chicken broth, cover and cook 
slowly one hour. Season about fifteen minutes before serving. 

Delmonico Soup.— Take a soup bone weighing two pounds, 
wipe thoroughly, cut off the meat and crack the bones; cover 
with two quarts of cold water and put on the back part of 
the stove, where it will slowly heat; simmer three hours, take 
from the fire, strain and stand away to cool. The next day, 
when cold, remove the grease from the surface; put over 
fire with one potato sliced, one pint of tomatoes, one small 
onion, one stalk of celery, one bay leaf, five cloves, one tea¬ 
spoon of salt and a very little red pepper. Let the stock 
cook until the vegetables are tender, then press through a 
sieve. When ready to serve add one tablespoon of Wor¬ 
cestershire sauce. Table Talk. 

• 

Chicken Soup.— Clean and cut in pieces a three pound 
fowl, put in kettle and cover with two quarts of cold water, 
add a thick slice of onion, two stalks of celery, a bay leaf 
and a scant half cup of rice. Bring to the boiling point and 
let simmer till meat drops from the bones. Then remove 
meat, bones and vegetables and strain pressing through the 
rice. Let get cold and remove fat. Reheat, season with salt 
and pepper and add carefully a cup of cream in which are 
the well-beaten yolks of one or two eggs. Do not boil after 
yolks are added. Rice may be omitted. The meat from the 
breast and second joints may be removed when tender and 
used for croquettes, etc. Mrs. George Hawkins. 

Normandy Soup.— Take three pounds of the knuckle of 
veal, cut the meat off and crack the bones. Put the bones 
and meat in the kettle, cover with three quarts of cold water 
and simmer gently for one hour. Add one pint of small 
white onions and simmer for another hour, add six ounces 
of bread cut in slices and simmer another hour. Take the 


19 


Soups 

bones from the kettle and press the stock, onions and bread 
through the sieve. Rub together one tablespoon of butter 
and one tablespoon of flour until smooth. Return the soup 
to the kettle, add the butter and flour to it and stir until it 
thickens. Scald one pint of cream, add to the soup, season 
to taste with salt and pepper and serve. Table Talk. 

Bean Soup.— To about three pounds of a well-broken joint 
of veal add four quarts of water, and let it boil one hour. To 
this add a scant pint of beans, which have been previously 
soaked over night and parboiled. Let cook slowly two hours. 
Season with pepper and salt. One-half hour before going to 
the table add a cup of sweet milk; bind with tablespoon each 
of flour and butter. Serve with crackers. 

Mrs. Emma Hawkins. 

The above soup may be made of the remnants of roast pork 
or with a ham bone. 

Baked Bean Soup.— Cook all together for one hour the 
following: one pint of cold baked beans, one cup of tomatoes, 
one small onion, one stalk of celery, two sprigs of parsley, 
one blade of mace, three pints of water, red pepper and salt. 
Strain and serve. Mr. C. W. Breed. 

Black Bean Soup. — Soak one pint of black beans over 
night. In the morning pour off the water, and add three 
quarts of water, with any bones, either of beef or mutton. 
Boil slowly five or six hours. When half done add one-half 
teaspoon of cloves in a bag, and an onion, if liked. Skim 
carefully if it is to be used the same day. Strain it, mashing 
the beans slightly with a spoon. Lay a slice of lemon and 
hard boiled egg in each plate, and pour the soup upon them. 

Mrs. Richardson. 

Black Bean Soup.— Cook one cup black beans three hours 
in salted water. Melt one tablespoon of butter and one and 
one-half tablespoons of flour and add little water in which 
beans have cooked. Mash beans through a colander, add two 
or three cups of stock and let boil. Then add egg balls. 

To Make Egg Balls. — One hard-boiled egg, slice the white 
into strips and season the yolk with butter, pepper and salt, 
adding a little of the white of a raw egg to hold together. 
Form into small balls and let boil two minutes. 

Mrs. James Breed. 



20 


Soups 

Puree of Split Peas. — One cup of peas, three pints of cold 
water, one tablespoon of butter, one tablespoon of flour, one- 
half teaspoon of sugar, one teaspoon of salt, one salt spoon 
of white pepper. Soak peas over night, drain and add three 
pints of cold water, simmer until cooked (always keeping 
three pints of liquid in the kettle). When soft rub 
through a strainer and put on to boil again. Add either 
water, stock, milk or cream to make the consistency you wish. 
Cook butter and flour together and add to strained soup while 
boiling; add salt and pepper, and when it has simmered ten 
minutes serve at once with toasted dice of bread. It must 
always be strained, and thickened with flour and butter, 
or it will separate as it cools. Mrs. John Lincoln. 

Lentil Puree. — Prepare same as pea puree, using one cup 
of lentils instead of peas. 

Tomato Soup. — Put into a sauce-pan one quart of stewed 
or can of tomatoes, one pint of stock, one bay leaf, one small 
onion, sprig of parsley, let all cook for fifteen minutes, press 
through a sieve to remove seeds, return to the sauce-pan and 
place on the range, rub a tablespoon of butter and two of 
flour together until smooth and stir into the soup when boil¬ 
ing. Stir constantly until smooth, add salt and pepper. 
Serve with croutons. 

Tomato Soup. — One quart can of tomatoes, three pints of 
milk, a large tablespoon of flour, butter the size of an egg, 
pepper and salt to taste, a scant teaspoon of soda. Put the 
tomato on to stew and the milk in a double boiler to boil, 
reserving, however, half a cupful to mix with the flour. Mix 
the flour smoothly with this cold milk, stir into the boiling 
milk, and cook ten minutes. To the tomato add the soda, 
stir well and rub through a strainer that is fine enough fo 
keep back the seeds. Add butter, salt and pepper to the 
milk, and then the tomato. Serve immediately. A little 
whipped cream added when serving improves this. If half 
the rule is made stir the tomatoes well in the can before 
dividing, as the liquid portion is the more acid. 

Mrs. H. E. King. 

Tomato Soup. — Put one quart of milk in a double-boiler. 
When hot add one teaspoon of corn starch wet with a little 
cold water, add salt and butter and cook long enough to 
cook the starch. Take one can of Campbell’s tomato soup 


Soups 21 

and put in another dish. When hot, add one-fourth teaspoon 
of soda; after it foams stir into the milk and serve. 

Mrs. Frederick J. Seaver. 

Tomato and Rice Broth. — To the contents of a can of 
tomatoes add one small onion minced, and one pint of water. 
Cook half an hour and rub through a colander. Return to 
the fire with one-half cup of rice which has been boiled 
tender, and one cup of the water in which it was boiled. 
Season with pepper, celery salt and minced parsely. Add 
one teaspoon of sugar and three tablespoons of butter made 
into a white roux with as much flour. Boil up, stirring 
well, and add one cup of hot milk in which a good pinch 
of soda has been dissolved. Mrs. W. W. Gay. 

Tomota Soup with Dumplings. — Take one can of tomatoes 
and one and one-half quarts of water, two onions cut fine, 
three tablespoons of butter, two teaspoons sugar, salt and a 
little pepper. Let boil for one and one-half hours. If it 
becomes too thick add a little water. Fifteen minutes before 
serving make dumplings and drop into soup. For dumplings 
see Irish Stew Dumplings. Mrs. Grace Munger Cantwell. 

Turkey or Chicken Soup. — Boil a turkey or chicken 

carcass, dressing and all, for two hours, adding one onion. 
Take out and chop all the meat and return to the soup. 
Then add two or three stalks of celery, cut fine, and thicken 
with two tablespoons of flour. Half an hour before serving, 
add one cup of cream or milk. Mrs. Breed. 

Soup a la Reine. — Place a kettle with one well cleaned 
chicken over the fire, cover with cold water; when it boils 
add one onion, one-half tablespoon salt and four sprigs of 
parsley tied together with two cloves and half bay leaf, cover 
and boil slowly till the chicken is tender, take out the chicken, 
remove the white meat from the breast and cut it in small 
pieces, set it aside with a little chicken broth to keep warm, 
strain the chicken broth through a napkin, free it from all 
fat and return it in the sauce-pan to the fire. Melt two 
ounces butter, add two ounces flour, stir and cook three 
minutes without browning, then add slowly three pints of 
chicken broth, stir and boil five minutes; if necessary add 
salt, mix the yolks of two eggs with half pint cream and 
add it to the soup, stir for a few minutes, taking care not to 
let it boil, put the chicken meat in the tureen, and serve. 



22 


Soups 

Turkish Soup. — Bring to the boiling point one quart of 
good stock (white preferable). Add to it one teaspoon of 
onion juice, blade of mace, one bay leaf and a little parsley. 
Stand over a moderate fire fifteen minutes. Then strain and 
add two-thirds of a pint of milk, salt and pepper to taste. 
When ready to serve take kettle from the fire and add quickly 
the yolks of tw T o eggs, beaten with two tablespoons of cream. 
Serve immediately with cheese croutons. 

Mrs. George Hawkins. 

Potato Soup. — Cook four large white potatoes and two 
onions in one quart of water till tender, then rub through a 
fine strainer. Put two cups of sweet milk in a double boiler, 
rub together thoroughly one tablespoon each of flour and 
butter and add to the milk, also the potatoes and water, and 
cook about twenty minutes. Just before serving add one 
cup of cream, one teaspoon of chopped parsley, salt and 
cayenne to taste. Mrs. William C. Breed. 

Corn Soup. — One pint of grated corn, one quart of milk, 
one pint of hot water, one even tablespoon of flour, two 
tablespoons of butter, one slice of onion, salt and pepper 
to taste. Cook the corn in the water thirty minutes. Let 
the milk and onion come to a boil. Mix the butter and flour 
together, add a few tablespoons of the boiling milk, when 
smooth stir into the milk and cook eight minutes, remove the 
onion, strain corn and add to the above. After cooking a 
little add one cup of sweet cream, and when thoroughly 
heated, a small piece of butter, and serve. A few kernels of 
pop corn may be dropped on top of each serving of soup. 

Mrs. H. E. King. 

Corn Bisque. —Take one can of corn, place in double boiler, 
let cook slowly for three or four hours, then strain through 
a colander. To the liquid add one pint of milk, and thicken 
as desired (about one tablespoon of flour). Just before 
serving, add one cup of sweet cream which has been heated, 
and butter size of a walnut. Salt to taste. Serve when hot. 
Makes enough for six or eight bouillon cups. 

Mrs. S. T. Carpenter. 

Corn Bisque. — One can of corn put through the second 
finest knife of food chopper. Add one pint of milk and slice 
of onion and cook one hour in double boiler. Strain twice, 
the second time just to shake through strainer to have it 
smooth. Before ready to serve cook once more about half 


23 


Soups 

or three quarters of an hour, adding one cup of thin cream 
and salt. On each cup put a teaspoon of whipped cream 
and a shake of paprika. This will serve eight people. 

Mrs. Florence Channell Massey. 

Cream of Green Pea Soup. — To one pint of hot water add 
one can of peas, cook thirty minutes. Slice one-half onion 
in one quart of milk and boil ten minutes. Rub one even 
tablespoon of flour, two and one-half tablespoons of butter 
together, add to this a few tablespoons of the boiling milk, 
when smooth stir into the milk and cook eight minutes. Then 
add this to the pea mixture and strain through wire sieve, 
return to the boiler, salt, add one cup of sweet cream, when 
heated, color green with fruit paste mixed with two table¬ 
spoons of the hot soup, strain through fine sieve for serving. 

Mrs. William C. Breed. 

Quick Pea Soup. —Take one can of Campbell’s Pea Soup, 
heat, grate into it a little onion, then add a cup and a half 
of milk and one level teaspoon of cornstarch stirred into a 
little of the milk, let cook one minute, then add two or three 
tablespoons of cream, turn into cups, put a teaspoonful of 
whipped cream on top and a little chopped parsley. This will 
make five cups. Mrs. Grace Munger Cantwell. 

Cream of Celery Soup. — To one pint of white stock add a 
small onion, large cup of celery cut in small pieces, cook until 
soft enough to strain through a sieve, after which return to 
the kettle; add one pint of milk; thicken to the consistency 
of cream, using about one tablespoon of flour. Just before 
serving add one pint of cream and a piece of butter the size 
of a walnut. Mrs. Breed. 

Chestnut Soup. — Peel one pint of chestnuts, put in boiling 
water ten minutes to blanch and remove skins. Put nuts 
in one quart of white stock and boil gently till nuts are soft. 
Press through sieve, season and add a cup of cream. Serve 
with cheese crackers. 

Asparagus Soup. — Wash and break off tips from a bunch 
of asparagus, cut remainder into small pieces. Put in three 
cups of cold water and cook till tender. Put through puree 
sieve. Scald slice of onion in two cups of milk, remove onion, 
add asparagus, stir together two tablespoons each of flour 
and butter. Add a little hot liquid, stir smooth and add to 
mixture, season with pepper, bring to boiling point. Put in 
tips previously cooked and one cup of cream. Serve. 




24 Soups 

Jerusalem Artichoke Soup.—Wash, scrape and place at 
once in cold water to prevent discoloration. Cut into thin 
slices; to one pint of sliced artichokes allow one pint of boil¬ 
ing, salted water. Cook until tender. When ready to serve 
add two cups of milk and cream and one teaspoon of Hour 
mixed with one tablespoon of butter. Season with salt and 
pepper and serve with the sliced artichokes left in. Or it 
may be passed through a sieve' adding one well beaten yolk 
of egg. Mrs. Grace Munger Cantwell. 

Cream of Spinach.— Cook two quarts of spinach, chop fine 
and put through puree sieve. Scald in one pint of milk, one 
tablespoon of chopped onion and small bay leaf. Bind with 
one tablespoon of dour and two of butter, strain, add spinach, 
season with salt and pepper and add one-half cup of cream. 

Cream of Salsify.— Cook salsify with two slices of onion 
till tender, drain and press through a strainer. To a cup of 
pulp add a cup each of cream and milk. Blend a tablespoon 
of Hour and one of butter and add carefully to the mixture. 
Let boil a few minutes and season to taste. 

Swiss Rice Soup.—Wash thoroughly one-half cup of rice, 
put in a kettle with two quarts of boiling water, add one 
tablespoon of chopped onion, a tiny bit of mace, a sprig of 
parsley and a scant teaspoon of salt, and boil slowly ufntil 
the rice is pulpy. Bub through a sieve and reheat to the 
boiling point. Add one tablespoon of dour blended with a 
little cold milk; stir until thickened. Add pepper to taste, 
more salt, if needed, and simmer for dve minutes. Beat two 
eggs, add one-lialf cup of good cream. Draw the kettle 
to the side of the dre and pour this in slowly, stirring well; 
sprinkle in two tablespoons of grated Swiss cheese and take 
immediately from the dre. As served, drop a pinch of 
chopped parsley over each plateful. Table Talk. 

Mushroom Soup.— Cook two pounds of veal with three 
quarts of water till meat is in bits; takes six to seven hours. 
Strain. If there is more than two cups of stock, boil down to 
that and take off all fat. Best made the day before or early 
in the morning. Melt two even tablespoons of butter, stir 
in two even tablespoons of dour and cook to a light brown, 
add one can of mushrooms chopped dne and a little of their 
juice. Add the veal stock and let it cook up a little. Heat 
one pint of milk or cream and add. Just before serving add 
one tablespoon of Worcestershire sauce. Pepper and salt to 
taste. Mrs. James Breed. 



25 


Soups 

Cream of Mushroom Soup. — One-half pound mushrooms, 
four cups of white stock (chicken bouillon cubes may be 
used), one slice of onion, one-fourth cup of butter, one- 
fourth cup of flour, one cup of cream, salt and pepper. 
Chop mushrooms, add white stock and onion, cook twenty 
minutes and rub through sieve. Reheat, bind with butter 
and flour; add cream, and serve. 

Mrs. Frederick Van de Water. 

Swedish Fruit Soup.— Put two tablespoons of sago in three 
pints of cold water and boil five minutes. Add one-half gill 
of seeded raisins and one-half of sultanas, boil until soft. 
Then add the juice of one lemon and one orange, a dozen 
stewed prunes stoned and cut in two. Sweeten to taste. In 
place of prunes, apricots, bananas, Malaga grapes or any 
other fruit can be used. The Malaga grapes should be seeded 
and boiled with the raisins and sultanas until tender. Serve 
in cups. The Swedes often use this cold as dessert. 

Miss Ester Henry. 

Cream of Lobster. — Run one cup each of lobster meat and 
cooked rice through meat chopper, dilute with chicken broth 
to right consistency. Bring to the boiling point, season with 
salt and paprika and serve with croutons. 

Oyster Soup. — Put one quart of oysters in a colander to 
drain, then pour over them one pint of cold water and drain 
it into the liquor. Put the liquor into the sauce-pan and 
when it boils skim it. Add one pint of milk or cream. Add 
oysters to the soup with one tablespoon of butter, salt and 
pepper to taste. Let all come to a boil and serve. 

Oyster Bisque. — One quart oysters put on stove to cook 
for one half hour or until tender, after which strain oysters 
from liquor. One tablespoon of flour and one half tablespoon 
of butter rubbed together; pour hot liquor onto this and 
add one quart heated milk. Then the oysters chopped fine, 
after which add one half pint heated cream, salt and pepper 
to taste. Mrs. Breed. 

Oyster Bisque. — Strain into a saucepan the liquor from 
one and one-half quarts of oysters. Chop the oysters very 
fine and return to oyster liquor with one and one-half pints 
of cold water. Cook slowly an hour or more. Strain and 
rub oysters through a sieve. There should be one quart of 
this liquid. Add to this one quart of hot milk, butter size 
of an egg, salt and pepper to taste. Just before serving add 


26 


Soups 

one cup of thick, sweet cream and bring 1 just to a boil. Will 

.serve twelve or fourteen people. 

Mrs. Gertrude French Hale. 

Clam Bisque.— Make as oyster bisque, adding one cup of 
stock to the liquor and cook chopped clams about fifteen 
minutes. When seasoning care must be taken in adding the 
salt. 

Fish Chowder.— Three pounds of fresh fish, cod or had¬ 
dock. Skin the fish, remove the flesh and cut in small pieces. 
Cut one-fourth pound (scant) of salt pork into small bits, 
put it in the kettle and fry out all fat, being careful not to 
burn. Have ready one quart of sliced potatoes and one onion. 
Remove pork from kettle and put in a layer of fish, potatoes 
and onion, sprinkle over a little salt, pepper and flour; add 
another layer of fish and continue till fish and potatoes are 
used. Pour over a scant pint of water, cover and cook till 
potatoes are tender. Add six crackers to one pint of hot 
milk, then stir into chowder. Taste and if not seasoned 
enough add more seasoning. Boil five minutes and serve. 

Clam Chowder.— One quart of fresh clams. One quart of 
onions sliced. Two quarts of potatoes sliced thin. About a 
quarter of a pound of salt pork, more rather than less. 
Try out pork in spider, cook onion in pork fat till tender 
but not brown. Into a kettle put a layer of potatoes, onions 
and clams, using strained liquor till all are used. Cover 
with water and cook till potatoes are tender. Add one quart 
rich milk and bring to boil. Season. Keep very hot until 
ready to use. A chowder improves in flavor if made early 
and kept hot without boiling until ready to use. This 
amount will serve six. Mrs. Arthur E. McClary. 

Clam Chowder.— One solid quart of clams, one-fourth 
pound of salt pork (scant), one small onion, one quart of 
sliced potatoes, one tablespoon of salt, three cups of milk, 
one-fourth cup of butter, pepper, ten or twelve hard water 
crackers, one-third cup of flour, if desired. 

Add a cup of cold water to the clams, pick over carefully, 
to remove bits of shell, strain the water and clam liquor 
through two folds of cheesecloth and in it scald the clams; 
strain out the clams and keep hot. Cut the pork into bits 
and cook out the fat slowly, to avoid discoloring; in this saute 
the sliced onion without browning. Add the flour to the fat 
and onion, cook until frothy, then gradually add the clam 


27 


Soups 

liquor and, when the mixture boils, strain it over the potatoes 
that have been parboiled for five minutes. Add the salt and 
pepper, and cook until the potatoes are tender, adding no 
more water than is necessary. When ready to serve add the 
scalded milk (part cream is better), the clams and the crack¬ 
ers split and spread with butter, and the rest of the butter. 
Many kinds of crackers need to be soaked in cold milk before 
they are added to the chowder. Miss Jessie D. Child. 

Corn Chowder. — Eight ears of corn or one can, one quart 
of sliced potatoes, one onion sliced, one-fourth pound, scant, 
of salt pork, one pint of milk, six crackers, two tablespoons 
of butter and seasoning. Prepare like any chowder, cooking 
until potatoes are tender. 

Toast Fingers. — Cut a light bread into pieces about four 
inches long and three-fourths of an inch wide and thick. 
Roll lightly in melted butter, place on tins and brown in 
oven, turning over once or twice that they may be browned 
evenly. Mrs. Gertrude French Hale. 

Croutons. — Butter stale bread and cut it into small cubes. 
Toast in the oven to a delicate brown or fry with butter in 
a frying pan. 

Shredded Nuts. — Shred walnuts, Brazilian nuts, peanuts 
or almonds on an almond grater. Add a tablespoon to each 
serving of soup. The nuts give richness and flavor. 

Noodles. — Beat two eggs, add little salt and stir in flour to 
make a dough that can be kneaded without sticking. Then 
roll into a sheet as thin as paper. Cover with a napkin and 
let remain about one-half hour. Then roll into a roll and 
with a sharp knife cut into threads or ribbons about a 
quarter of an inch. Toss them up lightly to separate and 
let dry about one-half hour before cooking. When thoroughly 
dry put in jar for future use. 

The ribbons or broad noodles may be used like macaroni. 

For soup cook the thread noodles ten minutes in rapidly 
boiling salted water and add to soup. Or, they may be 
cooked in the soup. 

Noodle Wafers. — Cut the dough with knife or pastry iron 
in small diamond shapes. Drop into hot lard, turn as soon as 
they come to the top. Remove carefully, turn upside down 
to drain and sprinkle lightly with fine salt. Serve with soup 
or salads. Mrs. George Hawkins. 


FISH 


General Directions. — Fish, should be perfectly fresh, 
thoroughly cleaned and carefully cooked. If underdone it 
is not eatable. If cooked too long it loses flavor and becomes 
dry. 

Fresh fish have bright eyes, red gills and firm flesh. Fish 
should be thoroughly washed, wiped dry and put in refrig¬ 
erator till used. Do not put in compartment with milk or 
butter. Fish is best broiled or baked, but may be boiled or 
fried. 

Boiled fish needs a rich sauce: Drawn Butter, Egg, Hol- 
landaise or Bechamel are generally used. Garnish with 
slices of lemon, hard boiled eggs, chopped pickles, capers, 
potato balls, parsley or watercress. 

Baked Trout. — Dry fish thoroughly, inside and out. 
Sprinkle inside with pepper and salt, and put in a half cup 
of butter. Score the fish in sections and insert small strips 
of salt pork; put in dripping pan, on a rack, and bake twelve 
minutes to the pound or until the flesh cleaves from the 
bones, basting frequently. Just before taking from the oven 
pour over the fish a coffee cup of sweet cream. Let brown 
and if necessary thicken with a little flour for gravy. 

Mrs. George Hawkins. 

Stuffed Lake Trout. — Clean the fish and prepare a dressing 
of bread crumbs, butter, salt, pepper, a little milk, to moisten, 
and fill the fish. Bake about one hour. Miss W. Childs. 

Baked Bass. — Bass or any firm fleshed fish of moderate 
size may be used for baking. Scrape free from all scales, 
wash thoroughly inside and out and wipe dry. Make a 
dressing of bread crumbs moistened with one tablespoon of 
melted butter to each cup of crumbs, one tablespoon of 
parsley chopped fine, a small teaspoon of chopped onion, or 
few drops of onion juice, one-half teaspoon salt, a little 
pepper, mix well, stuff the fish and sew with soft cotton. 
Score the sides of the fish with a sharp knife about an inch 
apart and put a strip of salt pork in each gash. Place in a 
dripping pan, on greased tin sheet or rack, sprinkle with 
salt and pepper, brush over with melted butter, and dredge 
with flour. Cover bottom of pan with boiling water and 
add bits of butter; bake fifteen minutes to every pound of 

[ 28 ] 


Fish 


29 


fish in a hot oven basting every ten minutes with the gravy 
in the pan. As it evaporates replenish with more boiling 
water. When done slide the fish from sheet to serving dish, 
garnish with slices of lemon and parsley. Serve with Hol- 
landaise sance. Mrs. W. H. King. 

Blue fish, shad, haddock and white fish may be baked like 
bass and served with Tartare, Hollandaise, Drawn Butter or 
Egg Sauce. 

Oyster Stuffing. — One-half cup each of cracker and bread 
crumbs, one-fourth cup of melted butter, two teaspoons of 
lemon juice, one-half teaspoon of salt, a little pepper, one- 
half tablespoon of chopped parsley and one cup of oysters. 
Add seasonings and butter to crumbs, clean oysters and 
remove tough muscles, mix them with the crumbs and moisten 
with oyster liquor. Mrs. George Hawkins. 

Fish Dressing. — One cupful of stale bread crumbs, moisten 
with a little cold water, add a small onion chopped very fine, 
or the juice. One teaspoon of finely chopped thyme, savory, 
parsley, salt and pepper to taste, mix with one egg. 

Mrs. AV. S. Lawrence. 

Baked Halibut. — Place a slice of halibut in dripping pan 
and put over it bits of butter, salt, pepper and cracker 
crumbs; then lay on this a second slice of halibut and put 
over butter, pepper, salt and crumbs. Strips of pork may 
be placed on the top of the fish and a little less butter. Baste 
frequently with the drippings and bake about one hour or 
until well cooked. Mary Goodman McGillic. 

Halibut a la Flamande. — Have steaks two inches thick cut 
from the halibut, cover the bottom of a baking pan with 
one tablespoon each of butter in small bits, onion and parsley 
chopped fine, one-half teaspoon of salt and a few dashes of 
pepper. Lay the steak on this. Beat the yolk of one egg 
light, brush it over the top of the fish and cover with one 
tablespoon each of onion and parsley and one bay leaf, 
chopped fine, one tablespoon of butter, one-half teaspoon of 
salt and a little pepper. Pour over each steak one teaspoon 
of lemon juice. Bake forty minutes. Garnish with lemon 
and parsley. Serve with Hollandaise sauce. 

Mrs. Sarah Robb Taylor. 

* • 

Baked Halibut. — Take a slice of halibut a generous inch 
thick, wash and dry. Slice an onion and put in a baking 
pan on which lay the fish. Peel and slice three or four 


30 


Fish 


tomatoes and put over fish, also a shredded green pepper. 
Dot generously with butter. Add enough salted boiling water 
to keep fish from scorching — a half cup. Bake until done. 
Remove fish, thicken the liquor with little flour rubbed in 
teaspoon of butter, strain and serve with fish. 

Miss Esther H. Taylor. 

Smoked Halibut. — Pour boiling water over the fish and 
let stand ten minutes. Dry well and broil. Spread with 
butter. 

Baked Salt Mackerel. — Soak in a pan of water over night, 
flesh side down. Bake in dripping pan with half a pint of 
water one-half hour. Just before serving place on a hot 
platter and add one small cup of sweet cream heated and a 
little butter. Mrs. McClary. 

Fish filet are the flesh of vertebrate fish separated from 
the bones and cut into pieces. 

Filet of Flounder. — Cut two large flounders into eight 
filet, dip them into melted butter, sprinkle with salt, pepper 
and lemon juice. Roll them, beginning at the broad end, 
and fasten with a wooden toothpick. Roll in egg and crumbs 
and fry about eight minutes, drain, remove the skewer care¬ 
fully, garnish with parsley and serve with sauce Tartare. 

Broiled Fish. — Clean and wipe fish as dry as possible and 
place on a greased broiler flesh side down over clear coals 
but not so hot as for beef steak. Cook until flesh will sep¬ 
arate from bones. To remove from broiler, loosen fish on 
one side, turn and loosen on other side. Place on hot platter, 
add butter and serve. 

Broiled Spanish Mackerel. — Wash and wipe fish and place 
on greased broiler and let broil about fifteen minutes, mostly 
on flesh side, turning every minute or two. The fire should 
not be too hot as strong heat hardens the fibres quickly. If 
the fish is a thick one, hold at greater distance from fire till 
flesh is cooked, then hold nearer to brown. Remove to hot 
platter and serve with Hollandaise sauce. 

Mrs. George Hawkins. 

Broiled Salt Mackerel. — Soak the fish in a large pan of 
cold water, flesh side down, for eighteen hours; change the 
water. When ready to cook, wipe dry and lay on a greased 
broiler, broil with flesh side down, over a clear fire, then turn 


Fish 


31 


and broil the skin side. Be careful as this side burns quickly. 
When cooked place on hot platter and spread with butter or 
serve with Maitre d’Hotel Butter. 

Broiled Salt Cod Fish. — Take large pieces of fish, soak 
over night in plenty of luke warm water. In the morning 
dry in a towel and broil on a well greased broiler until nicely 
browned. When on the platter add butter and pepper. 

Broiled or Baked Finnan Haddie. — Plunge fish into boil¬ 
ing water and let it remain five minutes, then dry thoroughly 
on a cloth. Broil over a clear fire, flesh side down at first, 
turning occasionally to keep from burning; the skin side 
needs only to brown, the flesh side needs the cooking. When 
done put on hot platter with a little butter, or one tablespoon 
of melted butter and a teaspoon of lemon juice. Or, take 
the fish from boiling water, remove skin, put fish in baking 
pan, pour over a cup of rich milk, dot with butter and cook 
in oven one-half hour, being careful not to let the milk burn. 

Mrs. George Hawkins. 

Planked Shad. — Planks are made for this purpose one 
inch thick and of various sizes. A new plank should be 
seasoned by brushing the upper side with butter; then place 
in a moderate oven Until it has soaked into the wood; this 
should be repeated several times. Split a shad weighing 
about three pounds from which head and tail have been 
taken, wash and dry with napkin, place on an oiled and 
heated plank skin side down and fasten with tin tacks which 
come for that purpose. Cook in hot oven about twenty min¬ 
utes, basting frequently with butter. Remove from oven and 
pipe hot mashed potatoes around the edge of the plank, 
brush over the potato border with beaten yolk of egg mixed 
with two tablespoons of milk and set plank in oven to brown 
potato and finish cooking of fish. Season with salt, pepper 
and spread with some creamed butter. Set small bunches of 
asparagus (one for each service) on the fish close to the 
potatoes; stuffed tomatoes, celery and cress may be Used. 
Put plank in holder and serve with Hollandaise sauce. 

Stuffed peppers, string beans and peas may be used as a 
garnish. Cucumber salad is good with the shad. Fish is 
more often broiled and then placed on plank. 

Broiled Shad Roe. — Wash and dry the roe with care not 
to break the skin, place it on a well-greased broiler and rub 
it with butter once or twice during the time of broiling; 


32 


Fish 


cook to a nice brown, place it on a hot dish and cover with a 
Maitre d’Hotel Butter. Can be baked or cooked in a saute 
pan. Mrs. Belding. 

Creamed Roe. — Cook roe in water just below boiling point, 
add to it teaspoon of salt, tablespoon of vinegar and two 
slices of onion. Simmer twenty minutes. Remove roe and 
cut in tiny cubes. Make a cream sauce allowing a heaping 
cup of roe to cup of sauce, add a teaspoon of lemon juice 
and the roe. 

Court Bouillon. — Court bouillon is used for boiling fish 
which are without much flavor. It may be prepared before¬ 
hand and kept like stock. 

Fry in tablespoon of butter a chopped carrot, a chopped 
onion and a stalk of celery. Then add two quarts of water, 
a cup of vinegar, three pepper corns, three cloves, a bay leaf 
and teaspoon of salt. Let boil and skim. 

Boiled Haddock. — Wash and clean fish, place on a fish 
rack or tie in piece of cheesecloth, put in kettle and cover 
with warm court bouillon or warm water in which is a gener¬ 
ous teaspoon of salt and tablespoon of vinegar to every two 
quarts of water. Bring to the boiling point and let simmer 
till the flesh separates from the bones — about ten minutes 
to each pound. When cooked drain well, remove to hot 
platter, garnish with parsley or cress and serve with IIol- 
landaise sauce. Potato balls may be served on the dish with 
the fish. Mrs. Janet Allan. 

Boiled Salmon. — The middle slice of salmon is the best. 
Sew up neatly in cheesecloth, boil a quarter of an hour to 
the pound in hot salted water, with lemon juice or vinegar. 
When done, unwrap with care, lay upon a hot platter, taking 
care not to break it. Have ready a large cupful of drawn 
butter, very rich, in which has been stirred a tablespoon of 
minced parsley and the juice of a lemon. Pour half upon 
the salmon and serve the rest in a boat. Garnish with parsley 
and sliced eggs, or slices of lemon. Mrs. Belding. 

Boiled Salt Salmon. — Soak the salmon in tepid water 
twelve hours, changing water two or three times. Then 
drain and place in a kettle with boiling water and cook 
slowly about thirty minutes; then drain, place on a hot 
platter and pour over a drawn butter gravy. Garnish with 
sliced hard-boiled eggs. Mrs. McClary. 


Fish 


33 


Adirondack Trout. — Catch’em; remove inwards; pack in 
fine salt to slime — two ounces to each pound of fish; let 
them remain in the slime twelve hours; then clean thoroughly 
and pack in broken ice and swamp moss; keep in a cool place 
till used. To fry, put a piece of butter size of an egg or salt 
pork fat in a pan; heat as hot as possible without burning; 
drain them and lay in pan; cook on one side; remove pan 
from fire; turn the trout, replace the pan and fry crisp to 
taste. Serve a la woods. Mr. Martin E. McClary. 

Brook Trout, Fried. — Wash, wipe, sprinkle salt inside, 
and roll in meal and flour; drop into a frying pan of hot 
butter; fry to a nice brown. Mrs. Gillett. 

Smelts. — Clean fish well. After wiping dry, roll in corn 
meal into which a little salt has been mixed. Partly fry 
slices of salt pork in a spider, then put in smelts with the 
pork and cook. Mrs. Arthur E. McClary. 

To Fry Frozen Fish.— Four slices of salt pork fried, take 
pork from pan and into the fat shake salt; season fish and 
dust with flour, put into the salted fat and fry. In this way 
the fish will not fall to pieces. Mrs. Harriet R. Bush. 

Codfish Cakes. — Shred the fish, cover with water and soak 
over night. In morning put on to boil. At same time put 
on potatoes to boil, when the potatoes are done, drain. Use 
one-third potatoes, mash the potatoes with a fork so as to 
keep them light, add a little butter, pepper and salt, stir in 
the fish. Have thoroughly beaten the whites of two or three 
eggs (according to quantity of fish) and stir lightly through 
the fish and potatoes. Have fat very hot, and with a big 
spoon and fork take up a spoonful and drop it into the hot 
fat. Do not mash the fish a particle but as lightly as you 
can take it up and drop it in the fat. Drain in oven a few 
minutes and serve. Mrs. Charles Foster. 

Codfish Balls. — One coffee cup of boiled codfish, picked 
very fine; add two cups of mashed potatoes, one egg, three 
tablespoons of cream, and butter size of an egg; salt and 
pepper to taste. Beat all together until very light.; make 
into balls, roll in flour and fry in butter. Enough for five 
persons. Nellie O’Connell. 

Codfish Balls. — One quart of potatoes, pared and sliced; 
one pint of codfish, finely shredded; two eggs, one tablespoon 
of butter. Boil potatoes and codfish together, drain, mash 

2 


34 


Fish 


and add the beaten eggs and butter. Beat all together until 
very light. Shape in balls and fry like doughnuts. 

Mrs. Chipperfield. 

Note.— One-half teaspoon of mustard improves fish cakes. 

Cod Fish Creamed. — Put fish in warm water for an hour 
or till softened. Shred finely and put a coffee cup of fish in 
a sauce pan with a cup of rich milk or milk and cream. Let 
come to a boil and thicken with a tablespoon of flour dissolved 
in one-fourth cup of milk. Just before taking from the fire 
stir in a generous tablespoon of butter, one egg or two yolks 
well beaten. Season with pepper and garnish with hard- 
boiled eggs. Mrs. George Hawkins. 

Finnan Haddie Balls. — Pare and cut in pieces enough 
potatoes to make a generous pint. Put in boiling water and 
when half boiled place with potatoes a generous cup of finnan 
haddie freed of bones and picked fine. When potatoes are 
done drain in colander. Put back in saucepan, season with 
salt and pepper, add one egg beaten light and small piece of 
butter. Beat all together thoroughly, shape into balls and 
fry in deep fat. 

Creamed Finnan Haddie. — Melt a tablespoon of butter in 
a saucepan, add two cups of flaked fish and a dash of paprika, 
stir and turn over until the butter is absorbed, then add thin 
cream to just cover fish. When hot stir in the beaten yolks 
of two or three eggs mixed with scant half cup of cream. 

Scalloped Fish. — Take cooked fresh fish; put alternate 
layers of fish and cream sauce in a baking dish. Cover with 
fine cracker crumbs and pieces of butter. Bake one-half 
hour. 

( 

Tuna Fish Savory. — Blend two tablespoons each of butter 
and flour in a saucepan over the fire, add one pint of milk 
and stir till smooth. Cut fine a small green pepper and a 
small can of pimentos; add to the above and cook three min¬ 
utes stirring all the time. Then put in a can of tuna fish, 
season with salt. When hot serve on squares of toast. 

Baked Tuna Fish. — To one can of tuna fish add an equal 
amount of cold boiled potatoes cut into cubes. Mix with 
well seasoned white sauce, a little more than a cupful. Put 
into buttered bread crumbs and grated cheese. Bake about 
half an hour or more. Mrs. Lucile Stone Mallon. 


Fish 


35 


Escalloped Salmon. — One can of salmon. Drain off the 
liquor. Have ready one pint of fine bread crumbs seasoned 
with sage and pepper; place a layer of crumbs in bottom of 
baking dish, then a layer of fish, then a layer of crumbs, and 
so on, having a layer of crumbs on top. Pour over all a 
sauce made of one pint of milk, one tablespoon of flour and 
two tablespoons of butter. Bake until brown. 

Mrs. Charles A. Cantwell. 

Salmon Loaf. — One can of salmon, pick out bones, and 
skin, two eggs beaten light, half a cup of cracker crumbs, 
two tablespoons of butter, pepper and salt to taste, and pars¬ 
ley ; rub all to a paste, pack into mould and steam one hour 
and a half. Put loaf on a platter and garnish with a can of 
peas drained from all liquor, heated and seasoned with butter, 
pepper and salt. Pour over the peas one cup of hot white 
sauce and serve. Mrs. John MacFarlane. 

Salmon Loaf. — One small can of salmon, one cup of 
cracker crumbs; mix salmon with crumbs. Make a sauce of 
one-half tablespoon of butter, one-half tablespoon of flour, 
add one cup equal milk and cream, flavor with a little grated 
onion, celery salt, paprika and salt. Cook until smooth. 
Mix with salmon and crumbs. Form into a loaf, roll loaf 
in one beaten egg, then in cracker crumbs. Bake three- 
quarters of an hour in moderate oven. Serve with tomato 
sauce. Mrs. Capron. 

Salmon Wiggle. — One and one-half cups of milk, four 
tablespoons of butter, three tablespoons of flour, one cup 
salmon picked apart with fork, one cup green peas, pepper 
and salt to taste. Make a sauce of the milk, butter and flour. 
When it thickens add salmon, stir in peas which have been 
previously warmed. Serve hot 

Mrs. Sadie Thompson Sisson. 

Shrimp Wiggle. — A piece of butter size of an egg, one 
onion, one cup tomatoes. Let cook together half hour or 
little longer. Add to this one cup of cooked rice, one cup 
of cream and one cup of shrimps. Serve on crackers. 

Mrs. Frank Haven. 

Deviled Scallops. — Put one qifart of scallops in sauce¬ 
pan, bring to boiling point in their own liquor, drain and 
chop fine, saving liquor. Put three tablespoons of butter in 
a bowl, beat to a cream, add scant teaspoon of made mustard, 


36 


Fish 


one teaspoon of salt, dash of cayenne, and beat well. Now 
add one cup of hot stock. Stir scallops and then liquor into 
this sauce and let stand one-half hour. Put in baking dish 
or shells. Sprinkle with crumbs and dot with butter and bake 
in a moderate oven twenty minutes. Miss Parloa. 

Small Scallops Fried in Batter. — Make a batter of one 
pint of floufr, two eggs, one tablespoon of salad oil, one tea¬ 
spoon of salt, nearly one-lialf pint of milk. Beat eggs light, 
add milk, then pour the mixture upon the flour. Beat hard 
for two or three minutes. Then add salt and oil. Drain and 
dry one quart of scallops, season with salt and pepper. Drop 
into the batter and then drop spoonfuls of scallops and batter 
into boiling lard. Cook for three minutes, drain and serve 
at once. Miss Parloa. 

Large Scallops Fried. — Roll in Indian meal or cracker 
crumbs and fry in butter, or salt pork fat if preferred; fry 
to a delicate brown. 

Deviled Crabs. — Take twenty-five live crabs steamed about 
twenty minutes; pick them out carefully, bodies first, then 
the claws. Take four hard-boiled eggs, mash fine, mix them 
with crab meat, fork them together. Make a cream sauce 
in double boiler, of two cups of milk, two tablespoons of 
butter and two of flour. Then add crab meat and eggs, one 
tablespoon of Worcestershire sauce, about one-third of a 
nutmeg grated, a little cayenne pepper, salt to taste. Take 
fifteen shells and wash carefully, then fill shells and cover 
with white dried bread crumbs, put a little butter on each 
and brown in the oven. Mrs. Frank Haven. 

Japanese Crabmeat. — Put one can crabmeat in saucepan, 
with melted butter, one teaspoonful chopped celery, a level 
teaspoon of flour, one-half cup of cream, salt and pepper to 
taste. Simmetr until reduced to suitable consistency for 
spreading on thin slices of toast. Garnish with a few slices 
of olives on each slice. Mr. Frank E. Davis. 

Creamed Oysters.— Put butter size of an English walnut 
into a saucepan, add a little parsley, celery, onion, mace, 
nutmeg, and a small piece of bay leaf. Let simmer, but not 
brown. Sprinkle in two tablespoons of flour, cook, stirring 
constantly. Pour in strained juice of one and one-half pints 
of oysters (hot), cook slowly for one-half hour. Then add 
one-half cup of thick cream, heated. Run through a sieve. 


Fish 


37 


If not thick enough add a little more flour wet with milk. 
Season with red pepper and salt, juice of one-half lemon. 
Cook oysters in sauce until plump and hot. 

Mrs. S. A. Beman. 

Fricasseed Oysters. — Put in a saucepan one quart of 
oysters with their liquor, boil a little, then put in a colander, 
shake well until thoroughly dry, then put back in the sauce¬ 
pan with a cup of sweet cream, a little butter, a little white 
pepper and salt; put a tablespoon of flour into the cream to 
thicken. Serve on toast. Mrs. Belding. 

Scalloped Oysters. — Butter a dish that is about three 
inches deep; put in a layer of cracker and bread crumbs; 
then a layer of oysters free from their liquor; then bits of 
butter; sprinkle with pepper and salt; do this until you have 
used a quart of oysters; over the whole pour a teacup of 
sweet cream, and bake three-quarters _of an hour. Individual 
dishes can be used. Mrs. Anna Parmelee Channell. 

Bread for Scalloped Dishes. — From one-fourth to one- 
third of a cupful of melted butter should be allowed for a 
cupful of crumbs. Stir with a fork, that the crumbs may be 
evenly coated and light rather than compact. 

Fried Oysters. — Take with great care from the liquor as 
many oysters as you wish to fry; lay flat on a soft napkin; 
press another lightly over to absorb all liquor; beat several 
eggs in bowl; roll fresh, crisp oyster crackers to fine powder; 
melt enough butter to cover bottom of pan one-eighth inch 
deep; dip each oyster in flour, then in eggs, and roll in 
cracker, until completely incrusted; place carefully in pan, 
and fry quickly to nice brown; turn oysters so as not to break 
crusting. Serve on hot plates. Mr. T. W. Miller. 

Fried Oysters. — Clean and dry between napkins selected 
oysters. Season with salt and pepper and dip in flour. When 
ready to fry, egg and crumb them, place five or six in frying 
basket, cook in deep fat and drain on brown paper. 

Mrs. Sarah Robb Taylor. 

Stewed Oysters. — One quart of milk, one quart of water; 
salt and pepper to taste; six crackers rolled fine and cooked 
in the milk and water twenty minutes; then add three pints 
of oysters and a half cup of butter, and let it come to a boil. 

Mrs. Frederick J. Seaver. 


38 


Fish 


Broiled Oysters with Brown Sauce. — Drain the oysters 
and wipe dry with a cloth. Boil the liquor, skim, and set 
one side. Put one tablespoon butter in a pan and brown. 
Add two tablespoons of flour and brown. Add liquor and 
stir until it boils. Season with salt, red pepper, and Kitchen 
Bouquet if liked. Broil the oysters on gridiron or hot pan 
with a little butter. To broil nicely they must be very dry. 
After the oysters are cooked they can be taken out and 
kept hot and the sauce made in the same pan. Serve on 
toast with sauce poured over them. Mrs. L. C. Wead. 

Filling for Oyster Patties. — Take cream sauce (see Sauces) 
using cream, when hot add oysters, if too large cut them, let 
cook until edges curl and fill patty shells. 

Mrs. S. T. Carpenter. 

Little Pigs in Blankets. — Take as many large oysters as 
are wished and dry them with a towel. Have some fat bacon 
cut in very thin slices, cover each oyster with them and pin 
on with wooden toothpicks. Broil or roast them until the 
bacon is crisp and brown. Do not remove toothpicks. Serve 
hot. 

Fried Frogs’ Legs. — Wash the legs in cold water and skin 
and let them drain in a colander; then season well with salt, 
pepper and lemon juice. Dip them into beaten egg then 
crumbs, place in frying basket and cook for five minutes. 
Serve very hot with Tartare sauce. 

Broiled Sardines on Toast. — Select twelve good-sized, 
fine, and firm sardines; arrange them in a double broiler, 
and broil for two minutes on each side over a very brisk fire. 
Have ready six small slices of buttered toast and place two 
sardines on each slice. Garnish with lemon. 

Baked Clams. — Wash and sort clams being careful to 
discard all that are not alive and in good condition. Have 
stones well heated and cover with a piece of wire netting on 
which place the clams, covering same with seaweed if obtain¬ 
able, if not, use freshly cut long grass; cover whole thor¬ 
oughly with canvas and brush to prevent escape of steam. 
Serve with melted butter in individual dishes. If hot water 
is placed in dishes the butter will keep hot longer and will 
be more easily used. Mr. T. T. Buttrick. 

To Boil Lobsters. — In a kettle of water put one large cup 
of salt. When boiling hard put in lobsters. This will stop 


Fish 


39 


the boiling temporarily. Keep the lobsters in twenty min¬ 
utes after water begins to boil. After taking out crack the 
tails and large claws and serve hot with drawn butter sauce. 

Mrs. Arthur E. McClary. 

Broiled Live Lobsters. — Take a long sharp knife and cut 
lobster open from head to tail; place on broiler over red hot 
fire and keep turning. Cook from fifteen to twenty minutes. 
Serve with drawn butter or other sauce. 

Mrs. Arthur E. McClary. 

Lobster a la Rushmore. — Cook a small onion and four 
mushroom stocks chopped fine, in a tablespoon of butter, 
Add the meat of a two-pound lobster cut in cubes or about 
two cups of lobster meat, a cup of hot tomato sauce, salt and 
pepper to taste; let stand over hot water until thoroughly 
heated, then turn into the clean lobster shell or a baking 
dish. Into the top of the mixture press four mushroom caps, 
which have been peeled and fried five minutes in butter; 
pour a little tomato sauce over these and set in the oven 
about ten minutes. 

Lobster a la Newburg. — Cut lobster in small pieces. Put 
a tablespoon of butter in saucepan, when melted add one and 
one-half cups of lobster, a little salt, dash of paprika, cover 
and let simmer five minutes. Then add two teaspoons lemon 
juice. Mix well beaten yolks of two eggs with a cup of cream 
and add to the lobster, stir carefully till mixture is thickened 
and hot. Serve immediately. 


MEATS AND POULTRY 

General Directions.— Meat should be removed from the 
paper as soon as it comes from the market, and kept in a 
cool place. Clean meat by wiping with a damp cloth; never 
put it in water. 

In cooking do not put salt on meat till it is partly cooked, 
or at least well seared over, as salt draws out juices. Do not 
pierce meat with a fork while cooking as it makes an outlet 
for the juices. If necessary to turn use two large spoons. 

Meats are baken or roasted, broiled, braised, fried, sauted 
and fricasseed. 

Tough meat is made tender by cooking under the boiling 
point after the first ten minutes. 

Roast Beef.— Place meat on a rack which will raise it a 
little above the bottom of the pan. Put in the pan a half 
teaspoon of salt, a quarter of a teaspoon of pepper and two 
tablespoons of water. Place in a very hot oven for fifteen 
or twenty minutes until meat is browned; then lower the 
temperature of the oven and cook more slowly until done; 
baste frequently. Allow fifteen minutes to the pound. 

Mrs. Belding. 

Roast Beef and Other Gravies.—After the roast is removed 
from the roasting pan remove most of the fat and add two 
tablespoons of sifted flour, stirring carefully, then add a 
little pepper, salt and one pint of boiling water. Let it come 
to a boil, strain and serve in a gravy boat. Mrs. McClary. 

Yorkshire Pudding.— Beat three eggs very light. Add 
one scant teaspoon of salt and one pint of milk. Pour one- 
half cup of this mixture over two-thirds cup of flour and stir 
to a smooth paste. Add remainder and beat well. Bake in 
hot gem pans forty-five minutes. When roast is on platter 
garnish with pudding. Mrs. L. C. Wead. 

Yorkshire Pudding.— Pour the batter into a shallow pan 
containing a tablespoon of drippings from the roast, have the 
batter about an inch thick and bake about thirty minutes, 
basting, after it has risen, with fat from the pan in which 
beef is roasting. Cut in squares and place around the beef. 

Mrs. Richason. 


[ 40 ] 



41 


Meats and Poultry 

Filet of Beef. — The tenderloin of beef which lies under 
the loin and rump is called filet of beef. Wash filet, skewer 
in shape, and lard. Place on a rack in small pan, sprinkle 
with salt and pepper, dredge with flour, and put in bottom 
of pan small pieces of pork. Bake twenty to thirty minutes 
in hot oven, basting three times. Serve with mushroom or 
horseradish sauce. 

Cold Roast Beef a la Shapleigh. —• Six tablespoons of oil, 
two of tarragon vinegar, one tablespoon each of chopped 
onion and parsley, one-half of chopped red pepper, one tea¬ 
spoon of salt, one-half teaspoon each of paprika, dry mustard 
and pepper. Place all in a pint can, put on rubber and 
cover; shake well a few minutes before using. Cut thin slices 
from cold roast beef, arrange on platter, garnish with cress 
or parsley and pour over the dressing. Mrs. Ambrose. 

Roast Steak. — Have two pounds of good tender steak. 
Have ready a dressing of bread crumbs; spread this on the 
steak and roll; tie firmly. Place in a pan with a little water. 
Have the oven hot, and bake an hour, basting occasionally. 
Sprinkle on salt and pepper just before it is done. 

Mrs. Helen Gillard. 

Savory Roast of Beef. — A thick round steak, onions, 
bacon, flour, salt and pepper. Put the steak in a short 
handled frying pan, spread a layer of sliced onions over it, 
dredge with salt, pepper, flour, and over this lay thin slices 
of bacon. Put in a hot oven for twenty minutes, being care¬ 
ful not to let the bacon burn. Then add enough boiling water 
to cover the beef, cover the pan loosely and cook slowly for 
three hours, adding a little water from time to time. When 
the steak is done lift onto a warm platter, thicken the gravy 
with a tablespoon of flour mixed with water, season with salt 
and pour over the meat. Mrs. Fred J. Doolittle. 

To Broil Beefsteak. — Have steak from one to two inches 
thick. Trim off superfluous fat. Heat broiler, grease with 
fat, put steak in broiler and place over clear fire, turning 
broiler every few seconds, that the surface of steak may be 
seared to keep in juices, then turn occasionally until cooked 
on both sides. Steak one inch thick cooks rare in five min¬ 
utes, eight minutes if well done. Remove to hot platter, 
spread with butter and season with salt and pepper. 

Mrs. Belding. 


42 


Meats and Poultry 

To Broil in Gas Oven. — Prepare steak as above. Heat 
broiler, rub with fat and put steak in broiler near flame, to 
sear steak. In turning steak do not use fork. Draw broiler 
towards you and use pancake turner and big spoon to turn. 
When meat is seared, lower flame a little and broil steak 
to degree required. Remove to hot platter and season as 
above. 

Broiled Filets of Beef. — Cut slices about inch and a half 
thick from filet of beef. Shape in circles. Put on greased 
broiler and cook over hot coals from four to six minutes, 
turning every ten seconds. Remove to hot platter, dot with 
butter, season, and serve with brown mushroom sauce. 

Pan broiling is cooking meat in a hot frying pan without 
grease. Put meat in pan, turn when seared and turn every 
few seconds, then occasionally, as in broiling. 

Planked Sirloin Steak. — Have steak about one and a 
quarter inches thick. Remove flank. Put on greased broiler 
and cook about eight minutes, turning several times. Have 
a plank hot and well oiled on which place the steak and pipe 
hot mashed potatoes around edge of plank, add four or five 
small onions between the steak and potatoes. Brush the 
edges of the potato and the tops of onions with the yolk of 
one egg beaten with twp tablespoons of milk and set plank 
in hot oven, turning if necessary to brown potato. This will 
finish cooking the steak. After taking from oven, season with 
salt, pepper and butter and fill in rest of space with hot 
cooked flowerets of cauliflower, peas, carrots and string beans 
placed separately in groups. Remove plank to its frame and 
serve at once with brown tomato sauce in which are mush¬ 
rooms. 

The following vegetables may be used with planked steak: 
asparagus, onions, string beans, peas, carrots, Brussels 
sprouts, beets and mushrooms. Stuffed tomatoes or green 
peppers are especially good, also Swedish timbale cases filled 
with creamed peas. All vegetables must be cooked and sea¬ 
soned, kept hot ready to garnish steak. 

Blanketed Steak. — Broil a sirloin steak for about eight 
minutes then remove to a hot plank and quickly cover with 
oysters which have been rinsed and dried thoroughly. 
Season slightly with salt, sprinkle over fine cracker crumbs 
and dot well with butter. Put the plank in a hot oven 
and bake till the oysters are plump. Remove to plank holder 
and serve. Mrs. George Hawkins. 


43 


Meats and Poultry 

Swiss Steak. —Use tender round steak. Lay it on meat board. 
Sprinkle flour over it and pound it in, pounding in as much 
as possible. Cut in strips about an inch and a half wide. 
Lay them in a casserole, or any baking dish to be used, lattice 
fashion, with bits of butter, pepper and salt, and if desired, 
small bits of onion. Pare small potatoes and lay around edge 
of dish. Put about half a cup of water in dish. Cover 
tightly, and bake in moderate oven about an hour and a half. 

Miss Sarah C. Richey. 

Spanish Roast. — Brown a three pound rump roast of beef 
on both sides, place in roaster, season well with pepper and 
salt and cover with one cup of flour. Put over this one large 
can of tomatoes and six or eight small onions. Fill pan 
three-fourths with water, cover tightly and bake very slowly 
three hours. Mrs. H. L. McEntire. 

Hamburg Steak. — Soak two thick slices of bread in milk. 
Take one small onion and chop fine and fry in butter to a 
light brown color. Mix the above thoroughly with one 
pound of Hamburg steak. When well mixed form into small 
round cakes and fry until cooked through. 

Mrs. Lois Lawrence House. 

Hamburg Steak. — Chop one pound of lean raw meat very 
fine, remove all the fiber possible. To the meat add one-half 
tablespoon of onion juice, if desired, one-half teaspoon of 
salt, one-fourth teaspoon of pepper, dash of nutmeg, one 
egg. Form into small balls and flatten, or shape into steak, 
good inch and a half thick. Broil same as beefsteak or bake 
in oven. Serve with Maitre d ’Hotel sauce. Beechnut bacon, 
broiled, may be served over this. 

Gravy for Steak. — Remove the steak, when done, from the 
broiler and place in the oven in a deep dish, or the cover of 
the broiler ; add pepper and salt on both sides of the steak 
and spread over a liberal amount of butter; leave the steak 
in this dish two or three minutes and then place on a hot 
platter and serve at once. This way draws out the juice 
of the meat and seasons the gravy. 

Smothered Beef and Onions. — Take a good-sized steak 
(round is the best) and six onions; remove bone from steak; 
chop onions fine; and season with pepper and salt; place on 
steak, and roll; fasten firmly; put in frying pan with a little 
water; cover closely, and steam about fifteen minutes; then 


44 


Meats and Poultry 

put a good-sized piece of butter in the pan, and cover again; 
steam till done, having just enough water in pan to keep 
from burning. Mrs. Ralph. 

Beef a la Mode. — Take from six to eight pounds of the 
round of beef, free from bone; lard with one-fourth pound 
of salt pork; cut the pork into one-fourth inch strips, pepper, 
and draw through the beef with a larding needle; place in 
a kettle one-third full of boiling water — keeping the beef 
from the bottom of the kettle by placing on a wire rack or 
frame. Then cut fine two or three carrots, one large onion, 
and put over the beef; keep enough water in the kettle to 
steam the meat; care should be used not to burn. Cook 
three to four hours, keeping the kettle closely covered; when 
done remove the beef, leaving carrots and onions in liquor, 
which thicken for gravy. Mrs. Ralph. 

Pot Roast. — Four to six pounds good rump or round 
steak, a little extra fat rolled inside with meat. Tie tightly. 
Season well with salt and pepper, shaking salt through folds 
of meat. Sear entire surface in hot frying pan until brown. 
Put in iron pot with a cup of water and cover tightly. 
Keep just enough water in to keep it from burning. Cook 
very slowly four hours or until tender. It should cook more 
by steam than fast boiling. A quarter of an hour before 
serving remove meat, add water for gravy needed, season, 
thicken and put back meat. Remove to back of stove and 
let simmer until ready to serve. Mr. Libe Washburn. 

Pot Roast a l’ltalienne. — Two or three pounds juicy pot 
roast of beef, preferably that known as “chuck,” dredge 
with salt, pepper and flour and brown on all sides in hot fat. 
Place in large kettle and pour over it one can of tomatoes; 
add four cloves, a few bay leaves, a leaf or two of parsley, 
one teaspoon summer savory (may be omitted), a stalk or 
two of celery, two large onions cut fine. About an hour 
before this is done put into boiling water one pound of 
spaghetti, preferably that sold in Italian stores. Do not 
break, but coil into slightly salted water very gradually. 
When done drain. Remove meat from gravy and keep hot. 
Add to gravy one teaspoon each of butter and flour blended. 
When it thickens add to it the spaghetti and one-half cup 
grated cheese. Let stand a few minutes without boiling. 
Serve meat on platter, the spaghetti in a deep dish and extra 
grated cheese in a tiny one. Mrs. Harry A. Barrett. 


» 


45 


Meats and Poultry 

Potted Beef. — Take a large beef shank, and put into 
enough cold water to cover it. Boil till very tender — till 
all the bones and cartilage can be easily removed. Chop the 
meat fine, and replace in the pot with the liquor, which 
should be about one quart. Let it simmer gently; season 
with salt, pepper and a little sage or summer savory if you 
wish. Pour into mold and press, and when cold cut into 
slices. Mrs. Gilbert. 

Cannelon of Beef. —- Three pounds of beef and one-half 
pound of salt pork chopped raw. One cup of cracker crumbs, 
two eggs, one cup of sweet milk, a piece of butter size of a 
walnut, one onion, three tablespoons of Worcestershire sauce. 
Salt, pepper to taste. Mix well. Form in loaf and bake in 
bread tin one and one-half hours. Serve hot with a brown 
sauce, and afterwards use cold. Mrs. L. C. Wead. 

Meat Loaf. — One pound of beef, one pound of fresh pork, 
each ground at butcher’s if desired, one good sized onion 
chopped, one cup of milk, one egg, one and a half teaspoons 
of salt, one small pepper. Form into loaf, put info tin and 
bake in moderate oven one and one-half hours. 

Mrs. Annie Lincoln Kellogg. 

Roulades of Beef. — Cut thin large slices of cold roast beef 
and put a teaspoon of highly seasoned moistened bread 
crumbs on each slice. Fold over and fasten with a wooden 
toothpick. Lay in a baking pan and put in the oven with 
a cup of hot water and tablespoon of melted butter in which 
half a teaspoon of Kitchen Bouquet has been mixed. Baste 
frequently. When brown serve with the gravy in which put 
a half cup of chopped olives. Mrs. R. N. Porter. 

Shepherd’s Pie. — One cup of finely chopped meat, seasoned 
with butter, pepper, salt and two tablespoons of Chili sauce. 
Put in a baking dish and cover with one cup of hot mashed 
potato (reheated) seasoned with salt and butter, a little milk 
or cream to soften, and two eggs well beaten before adding to 
the potato; mix well and spread over the meat. Brush over 
the potato with the yolk of an egg diluted with a. little milk. 
Bake a light brown and serve at once. Mrs. W. H. King. 

Irish Stew and Dumplings. — Take the remnants of a roast 
of beef; pare four potatoes and slice one-lialf inch thick; 
one or two onions cut fine; one-third cup of rice, if desired. 
Place meat over fire in three quarts of cold water, two hours 


46 


Meats and Poultry 


before dinner, onions and rice one hour, potatoes twenty 
minutes. Season with pepper and salt. Add dumplings 
fifteen minutes before serving. For the dumplings use one 
pint of flour, two rounded teaspoons of baking powder, salt, 
and sweet milk for a stiff batter. Drop by spoonfuls into 
the boiling stew fifteen minutes before serving. Do not raise 
the cover or let the stew cease to boil after they are added. 

Mrs. Ford. 

Packing and Brine for Corning Beef. — For one hundred 
pounds of beef, take four quarts salt, one and one-half ounces 
saltpetre, one and one-half ounces soda, four pounds sugar. 
Rub this together and then rub on the beef; pack very tightly 
and solidly; this makes the brine. For small families use 
small package, that each layer may be as small as possible, 
as taking away part of a layer drains the brine from the 
reminder of the layer. Adding water takes away the 
peculiar excellence and tenderness of the beef. 

Mr. George Hawkins. 

• 

Brine for Corned Beef. — One quart of rock salt, one cup 
of sugar, saltpetre size of a walnut. Dissolve all in enough 
boiling water to cover the pieces of beef. Let it cool, then 
pour over beef, put plate over to keep it down. Rump roast 
of beef is best for corning. Miss Carrie Bishop. 

To Boil Corned Beef. — Wash the meat well, place over the 
fire in enough cold water to cover deeply, carefully remove 
the scum as it rises to the surface of the water, boil slowly, 
allowing thirty minutes for each pound. If the meat is to 
be served cold allow it to cool in the liquor in which it was 
boiled. If for a hot dinner boil with it cabbage, turnips, 
carrots and potatoes, allowing an hour and a half for the 
cabbage, one hour for turnips and carrots and twenty 
minutes for the potatoes to cook. The beets should be 
cooked about two or three hours separate from the rest, peeled 
and sliced while hot. Place meat on platter when ready to 
serve with vegetables around it. A drawn butter sauce can 
be served with a boiled dinner. 

Boiled Dinner. — Cut the rind and some of the fat from 
three pounds of bacon (lean as possible), taken from the 
pickle (not smoked). Put in a large kettle with cover in luke 
warm water at 9 a. m. Add one large or two small turnips 
and three or four carrots cut in pieces at 9 :30 a. m. At 
10:30 a. m. add a cabbage cut in quarters, and at 12 o’clock 


47 


Meats and Poultry 

/ 

add six or more potatoes and six onions. Keep boiling 
steadily until 1 p. m. dinner. Add salt the last hour. Will 
serve six or more persons. Mrs. Ransom. 

Corned Beef Hash. — To one heaping measure of meat 
chopped fine, allow two or three measures of chopped potato; 
season with pepper; put in frying pan and moisten with 
milk or cream; when hot add a generous piece of butter and 
mix. It may now be put in a baking dish and cooked in a 
quick oven until brown or left in the frying pan and cooked 
thoroughly, stirring occasionally. Mrs. James Sawyer. 

Hash Balls. — Prepare hash as above, form into small, 
round cakes about an inch thick; dip in egg, roll in bread 
crumbs and fry like croquettes. Serve with tomato sauce. 

Meat Puffs. — Chop meat that has been previously cooked; 
season well with pepper, salt and butter; moisten with a 
little stock or water. Make nice puff paste; roll thin; cut 
into round cakes; fill with meat and bake. Serve warm. 

Miss Amelia Greeno. 

Creamed Dried Beef. —Three ounces beef, one pint rich 
milk, one heaping tablespoon flour, one and one-half table¬ 
spoons of butter, one or two eggs. Put milk, beef, and 
butter in a dish reserving enough milk to mix the flour 
smooth. When milk is hot, but not boiling, put in flour 
and cook five minutes after it boils. Before taking from 
fire, stir in the egg well beaten. Season with pepper, there 
is salt enough in the beef. • Mrs. Harriet R. Bush. 

Frizzled Beef. — Remove white strings and skin from dried 
beef and tear in pieces. Pour hot water over a cup of beef 
and let stand five minutes. Drain, dry and put with a table¬ 
spoon of butter in a sauce-pan. Stir till beef is hot and 
frizzled and serve. 

Beef’s Tongue. — Boil a fresh tongue in salted water one 
and one-half hours. Before putting it in the water, trim it 
carefully and skewer into good shape. When it is boiled 
remove the skin. If it is to be used cold, replace the skewer, 
put it again in the water in which it was boiled and let it 
remain until cold. If used hot, pour over it a white or a 
piquante sauce; garnish with parsley. Spinach is a good 
vegetable to serve with tongue. Mrs. Belding. 

Tongue Braised with Tomatoes. — Boil a fresh beef tongue 
slowly for two hours. Remove skin and roots. Brown two 


48 


Meats and Poultry 

tablespoons of butter, add two tablespoons of flour and 
brown. Pour on slowly one pint of stock (or water in which 
tongue was boiled) and one pint of stewed and strained 
tomatoes and add one-half carrot, one onion cut fine, sprig 
of parsley, one-half tablespoon of Worcestershire sauce, one 
teaspoon of salt and one saltspoon of pepper. Bake in 
braising pan two hours, take out, strain gravy round the 
meat and serve. Mrs. Janet Allan. 

Hungarian Goulash.— Take three pounds of beef from 
shoulder cover with warm water and let simmer for three 
or four hours, salt, let stand over night in the broth. One 
and one-half hours before serving, place on stove and add 
the following vegetables: two large carrots, three large 
onions, and one green pepper cut into small pieces, one tea¬ 
spoonful of chopped parsley, one-half cup of lima beans, 
two tablespoons of rice or barley, three-fourths of a can of 
tomatoes. Season with salt, paprica and celery seed. After 
vegetables are taken out, thicken broth with one heaping 
teaspoonful of flour. Any vegetables in season may be used. 

Miss Elizabeth P. Cantwell. 

Roast Veal.— The loin of veal is excellent as a roast, but 
as the meat is apt to be dry it is best to cover the upper side 
with thin slices of salt pork, fastening them in place with 
wooden toothpicks. Allow eighteen minutes to each pound 
and have a medium hot oven, basting frequently. If a 
dressing is desired place it in the loin, fold over the flap and 
fasten with skewers or tie with string. Make a brown gravy 
from the meat drippings. Serve with Cranberry Sauce. 

Mrs. McClary. 

Veal Pot Pie and Raised Dumplings.— Take three pounds 
of veal; put in hot water, enough to cover; cook slowly about 
three hours, or till tender; renew water as it boils away. It 
it well to plan for this the day you are baking bread. Take 
of raised dough for dumpling as you would for biscuit; when 
light steam one hour in steamer. Cook the potatoes with the 
meat for half an hour. Put meat, potatoes and dumplings 
on a platter and pour over gravy. For gravy take some of 
the water in which the meat is cooked, thicken with flour wet 
in cold water. Season with butter, pepper and salt. 

Mrs. C. L. Hubbard. 

Dumplings.— Two cups of flour, four teaspoons of baking 
powder, one cup of sweet milk. Sift baking powder with 


49 


Meats and Poultry 

flour, add milk, one-half teaspoon salt, and beat thoroughly. 
After chicken or veal is cooked thicken broth with two 
tablespoons of flour. Take meat out onto platter. Drop the 
batter into the boiling gravy with a dessert spoon. Cover 
tight, not removing cover for ten minutes. Ida Mitchell. 

Drop Dumplings. — To one egg add two heaping teaspoons 
baking powder. Beat together till foaming. Add one cup 
of sweet milk, pinch of salt and flour enough to make stiff 
and drop from spoon. Put into boiling stock and cook 
twenty minutes with lid off kettle. Turn dumplings over 
with spoon after cooking on one side. These can be boiled 
in fruit syrups and eaten with cream and sugar. 

Mrs. TI. L. McEntire. 

Veal Stew, English. — Three pounds of shoulder of veal, 
cut into four-inch pieces, stew with a large onion, sliced, and 
a piece of salt lean and fat pork. When nearly done add 
salt and pepper, thicken gravy, adding a small can of button 
mushrooms, after which stew fifteen minutes. A little 
chopped parsley is an improvement. 

Mrs. W. S. Lawrence. 

Frying is cooking food in hot fat deep enough to cover 
food. 

Sauteing is cooking food in a frying pan in a small amount 
of fat. 

Breaded Veal Cutlets. — Take cutlets and partly cook, then 
dip in a beaten egg and roll in bread crumbs. Fry brown in 
lard and butter. When cooked, remove, and put a little water 
in the pan, thicken with teaspoon of flour, season with butter, 
pepper and salt, pour over cutlets and serve. 

Miss Amelia Greeno. 

Veal a la Sweetbreads. — Cut veal steaks very thin , then 
into pieces suitable for serving. Pound until very tender — 
dip into egg, then into bread crumbs. Have plenty of butter 
hot on frying pan and cook to a golden brown. Take meat 
from the pan and put in one-half cupful of cream, let boil 
one minute and pour over veal. 

Mrs. Sadie Littlejohn Siewers. 

Veal Loaf. — Three and one-half pounds of veal chopped 
fine, with one slice of fat pork, two crackers, rolled fine, two 
eggs, a piece of butter size of an egg, one tablespoon of salt, 
one-half teaspoon of pepper, one nutmeg and three table¬ 
spoons of cream. Work all together in form of a loaf; put 


50 


Meats and Poultry 

bits of butter on top, and cracker crumbs; put in baking tin 
and bake two or three hours, basting often with butter and 
water. Mrs. Baker Stevens. 

Blanquette of Veal.— One and one-half cups of cold veal 
cut in small pieces and one-half cup of finely chopped cooked 
ham. Put a coffee cup of cream in a sauce-pan; when hot 
thicken with tablespoon of flour dissolved in cold milk, then 
add meat, grating of nutmeg, teaspoon of lemon juice and 
salt and pepper to taste. Add the beaten yolk of one egg 
in a little cream. Stir well, pour on hot platter and garnish 
with hard boiled egg and points of lemon. Or put a border 
of potato rosettes on platter, heat in oven and pour meat in 
the center. Mrs. George Hawkins. 

Jellied Veal.— Have a knuckle of veal well broken, wipe 
clean with damp cloth, add two quarts of hot water and cook 
slowly till the meat falls from the bones. Remove the bones, 
cut meat fine, strain liquor, season with pepper and salt, 
return meat to liquor and heat, then put in a mould; the 
liquor should be reduced to a pint. The mould may be 
garnished with cold boiled egg before the meat is added. 

Veal Birds.— Cut a slice of veal in pieces about half as 
large as your hand and with a hammer pound out quite 
thin. Then prepare stuffing as follows: Put scraps of veal 
and a square inch of salt pork for each bird through the 
food chopper, mix with about half the amount of bread 
crumbs, a beaten egg, salt, pepper and a little onion. Put 
a spoonful of stuffing on each piece of meat, roll and fasten 
with three or four toothpicks. Brown with butter in a frying 
pan, pour over a cup of cream, cover and let simmer for at 
least twenty minutes or until the veal is tender. Serve with 
toothpicks in and cream poured over. 

Mrs. Florence Miller Main. 

Veal Balls.— Chop cold veal fine, add half as much bread 
crumbs and a little butter, stir in two eggs, season, make into 
balls and fry in butter. Mrs. Mary Sabin Short, 

Boiled Mutton.— The leg or shoulder are the pieces usually 
boiled. Wash clean and if the leg is used cut a small piece 
off the shank bone and trim the knuckle. Put it into a 
pot with boiling water enough to cover. Place over fire and 
boil gently from two to three hours, skimming well. Season 
with salt when half cooked. Served with caper sauce. See 
Sauces. 

The broth makes a good tomato or barley soup. 


51 


Meats and Poultry 

Ragout of Mutton. — For six persons. Three pounds of 
mutton, a carrot, a turnip, two tablespoons of chopped onion, 
one quart of potatoes, measured after being pared, and cut 
into one-half inch cubes; three tablespoons each of flour and 
butter, three piuts of boiling water, salt and pepper to season. 
Cut most of the fat off, and then cut meat in small pieces. 
Season and roll in flour. Put butter in a kettle and all the 
vegetables (except potatoes), cut flue. Cook slowly five 
minutes, then add meat. Stir over a hot fire until a golden 
brown. Pour on the water and cook slowly one and one- 
half hours. Add potatoes and cook one-lialf hour longer. 

Mrs. Chipperfield. 

Curry of Mutton. — Peel small onion, cut in slices and fry 
light brown in one tablespoon of butter, add tablespoon of 
flour, teaspoon curry, stir well, add gradually one pint of 
stock or water, then add one pint of cold mutton cut in small 
slices. Heat thoroughly and serve in a rice border. 

Roast Lamb. — Put salt and pepper on the meat and with 
a flour dredge sprinkle on a little flour. Place in the drip¬ 
ping pan without water. If there is not enough fat to baste 
it, when thoroughly heated throw on a cup of boiling water 
in which has been placed a little butter. Baste frequently. 
Serve with mint sauce. Mrs. Gillett. 

Roast Lamb. — Remove all superfluous fat and peel off the 
pink skin, being careful not to cut the flesh. Dredge well 
with flour and cover all over with a generous coating of lard. 
Place in covered roasting pan. Salt about one-half hour 
before taking from oven. This way of cooking is for those 
who object to the strong flavor of mutton. 

Anniversary Club. 

Crown of Lamb with Peas. — In cooking it care must be 
taken that it is thoroughly done. With the length of the 
ribs on both sides a crown roast may be prepared which is 
very effective in appearance. Stand the two pieces with the 
bone side outwards and draw them round together to a circle, 
tying or skewering them. Cover the ends of the bones with 
greased paper or a flour and water paste so that they will 
not char, then roast in a quick oven. In serving fill with 
nicely cooked peas. Mrs. Breed. 

Lamb Chops. — Select rib chops from the hind quarter; 
scrape the bone clean thus making French chops. Put chops 
on a rack in a pan and place in oven. Cook in hot oven 


52 


Meats and Poultry 

about one-lialf hour, turn once or twice, salt and pepper when 
nearly cooked. When ready to serve put a piece of butter 
on each chop and decorate with frills. 

Lamb chops may also be broiled over coals or with gas, 
turning often. Broil ten or fifteen minutes, according to 
size and to one’s taste for either rare or well done chops. 

Roast Pork. — Wipe pork, sprinkle with salt and pepper 
and place on a rack in dripping pan. Bake in a moderate 
oven three or four hours basting often with the following: 
Two tablespoons of sugar, three or four tablespoons of vine¬ 
gar, according to the strength of the vinegar, and a pint of 
water. Have the roast in a covered pan and baste frequently. 

Miss Morrow. 

Pork Chops. — Rub hot frying pan with butter or fat pork. 
Put in chops and brown on one side, turn, brown the other 
side, then cover and cook about twenty minutes. Uncover, 
season and fry five minutes longer. Serve with apple sauce. 
If desired make a gravy bv stirring into the fat in the pan 
two tablespoons of flour; when well blended add one pint of 
milk and let boil a moment. Season and serve. May be 
cooked in oven. 

Baked Pork Chops. — Remove part of the fat from the 
edge of chops. Place in baking pan, cover with milk, season 
with salt and pepper and bake one hour. 

Mrs. Josephine Munger Channell. 

Pork Steak Roast. — Take one slice of pork steak cut 
thick, fill with mashed potato dressing seasoned with sage. 
Roll up in the steak, tie and roast. 

Mrs. Gertrude S. Washburn. 

Stuffed Pork Chops. — Have pork chops cut three-fourths 
of an inch thick; split through to bone and fill with dressing. 
See Dressing for Fowl. Hold together with toothpicks and 
cook in the usual way. 

Pork Chops Creole. — Place thick loin chops in baking dish 
and season with salt and pepper. Cover with slices of tomato 
(canned may be used), chopped sweet green pepper and 
chopped onion. Cook slowly in medium oven till very tender. 
Remove chops to hot platter, thicken the sauce in baking 
dish and pour round the chops. Delicious with rice. 

Mrs. L. M. Hodge. 


53 


• Meats and Poultry 

Fried Salt Pork and Milk Gravy. — Cut slices very thin, 
put into frying pan in hot water for a few minutes, take out 
on a plate and let drip. Dip in flour and shake off. Put 
back into the dry pan and fry until crisp. Mix a part of the 
fat with milk and thicken for gravy. Season to taste. 

To Fry Ham and Eggs. — Put slices of ham into a hot 
pan, fry until done, then remove and drop eggs in pan. If 
necessary add a small bit of lard to fry the eggs, frequently 
covering them with the hot fat. If the ham is too salt lay 
it in water before frying; place on back of stove and let it 
remain awhile. 

Smithfield Ham. — These hams can be bought at the large 
city groceries. Wash, and soak the ham two days. Cover 
with cold water and boil two hours; change the water. Cover 
again with boiling water and simmer gently, fifteen minutes 
to every pound. A ham of nine pounds boils four and one- 
half hours; then bake in the oven one-half hour basting with 
vinegar and sugar, one-half cup of each. Oven must be hot. 
Skin while the ham is hot, before baking. 

Mrs. L. C. Wead. 

Broiled Ham. — Take thin slices of ham, less than one- 
quarter of an inch thick, and trim off the outer edge. If 
the ham is too salt lay it in cold water for one hour before 
cooking, then wipe with a dry cloth. Broil over a brisk fire 
turning the slices constantly — about five minutes is required. 
Place on a warm platter with a little butter and a sprinkle 
of pepper on the top of each slice. Cold boiled ham is very 
nice for broiling. Mrs. McClary. 

Boiled Ham. — Let ham soak a few hours or over night in 
cold water. Then wash it thoroughly, scrubbing with a brush. 
Put in kettle and cover with cold water in which is a scant 
half cup of vinegar and three or four tablespoons of sugar. 
Bring slowly to the boiling point, skim and let boil slowly 
five hours for a twelve pound ham. When tender remove 
from fire and let ham remain in water till cold. 

Baked Ham. — Prepare and boil as above, three hours for 
a ten pound ham. Take from water, remove skin and 
sprinkle the top well with sugar, stick cloves over it and 
bake one hour till fat is brown and crisp. Baste with cider or 
sugar and vinegar diluted with water. Mrs. L. Whitney. 


54 Meats and Poultry 

Ham Baked in Milk. — Take a slice of ham one inch thick, 
cover with milk and bake in a moderate oven three hours. 
If needed during the baking add more milk. 

Mrs. Arthur E. McClary. 

Baked Ham. — Cut ham one and one-half inches thick, cut 
rind off leaving on all fat. One tablespoon of sugar, two of 
vinegar, teaspoon of mustard; mix well together and spread 
over ham. Put just enough water in bottom of dish to keep 
from burning, cook in covered dish or casserole one and one- 
half hours. Mrs. C. L. Capron. 

Ham with Currant Jelly Sauce. — Turn one glass of cur¬ 
rant jelly into small frying pan, add a piece of butter the 
size of a walnut and let melt. Then add very thin pieces of 
boiled ham and cook for two or three minutes. Serve while 
hot. Mrs. Josephine Munger Channell. 

Ham with Tomatoes. — Have slice of ham cut three inches 
thick. Sear over in its own fat. Place in baking dish and 
pour over it one can of tomatoes, two onions sliced, and a 
little pepper. Cook in oven three hours. 

Miss Elizabeth Cantwell. 

Savory Ham. — Buy thick slice of ham and extra fat. 
Grind fat with a green pepper, one onion and parsley. Cover 
top of ham. Pour on milk up to fat and bake one and one- 
half hour slowly. Mrs. Gertrude S. Washbulrn. 

Ham with Sweet Potatoes. — Place slice of ham two inches 
thick in baking dish and cover with sweet milk. 'Bake one- 
half hour in medium oven. Pare sweet potatoes and boil till 
slightly tender, cut in thick slices and pile on ham, sprinkle 
over them a little granulated sugar and a very little salt and 
pepper. Bake slowly till ham is tender and potatoes are 
browned. Keep dish covered till just before removing from 
oven. Mrs. L. M. Hodge. 

Bacon. — Place thin slices of bacon in a fine wire broiler; 
place broiler over dripping pan and bake in a hot oven until 
bacon is crisp and brown, turning once. Drain on brown 
paper and serve. Fat which has dripped into the pan may 
be poured out and used for frying liver, eggs, potatoes, etc. 

Liver and Bacon. — Slice liver and let it remain in cold 
water one hour, take out and dry. Fry thin slices of bacon 
crisp, remove bacon, put the liver in the pan and fry care- 


Meats and Poultry 55 

fully and thoroughly. Remove liver to platter, arrange 
bacon around the liver and garnish with parsley. 

Braised Liver. — Lard a calf’s liver, place it in a dripping 
pan with two cups of stock or water, six pepper corns, bay 
leaf, two cloves, one-fourth cup each of carrot, onion and 
celery cut in dice, dredge with flour. Put in the pan any 
ends of pork used in larding. Cover closely and cook for two 
hours uncovering the last twenty minutes. Remove from 
pan, strain liquor and make a gravy. Garnish and serve 
with Frenched onions. Mrs. Ernest Putnam. 

Kidney Stew. — Cut kidneys in small squares and soak in 
cold water one-half hour. Brown one tablespoon of flour in 
beef drippings or suet; when well browned put in the kidneys 
with two bay leaves, two cloves, one teaspoon of vinegar, 
salt and pepper. Cover and cook, adding a little hot water 
at intervals to keep from burning. Cook until tender. Kid¬ 
neys must be cooked a short time, or for several hours; they 
are tender after a few minutes’ cooking, but soon toughen, 
and need long cooking to again make them tender. 

Tripe. — Select the pickled honey comb tripe and cut into 
convenient pieces for serving; place in boiling water and let 
it remain ten minutes, then drain thoroughly and roll the 
pieces in a heavy cloth to press out the water. Fry several 
thin slices of salt pork and cook the tripe in this fat after 
each piece has been dipped into an egg batter. One and one- 
half pounds is sufficient for six persons. For this amount 
make the batter as follows: Two eggs well beaten, one-fou!rth 
cup of milk and one-half cup of flour. If preferred the tripe 
can be prepared the same way, but placed in a wire basket 
and fried in hot lard instead of the pork fat. 

Mrs. McClary. 

Tripe. — If tripe has been pickled cover it with hot water 
and stand for a little time. Drain and wipe dry. Then put 
into a frying pan with plenty of butter and cover. Brown 
on one side, then turn and brown on the other. 

Sausage. — For each pound of lean fresh pork use one-half 
pound of fat pork. Grind with a meat grinder. Season with 
two teaspoons of sage, finely sifted, one level teaspoon of salt 
and one-fourth teaspoon of pepper for each pound of the 
meat. Mix thoroughly and test by frying a small piece. Add 
more of the seasoning if desired. Pack in muslin bags five 
inches wide and twelve inches long, or make into small cakes. 

Mrs. McClary. 


56 


Meats and Poultry 

Frankfurters. — Prick the skin, cover with boiling water 
and let simmer ten minutes. Pour off the water and cook in 
the oven till well browned. 

Sausage Meat. — Shape in round cakes, put in a hot pan 
and saute till well cooked and brown. 

Souse. — Take lean neck pieces of pig, also legs, chopping 
off feet, soak in cold water until blood is extracted, scrape 
thoroughly until white and clean. Put in kettle with water 
to cover, boil tender till all bones and cartilage can be re¬ 
moved. Put meat in a colander and pick up fine, be sure 
to take out all small bones. Season with salt, pepper and 
sage. Drain well and put in pans to mould. 

Mrs. W. F. Lawrence. 

Venison. — Cover the roast with thin slices of salt pork, 
held in place with skewers or strings. Place in pan in a hot 
oven and roast fifteen minutes to every pound, basting fre¬ 
quently at first with melted butter and then with its own 
drippings. When half done season with salt and pepper. 
Serve with currant jelly. 

Broiled Venison Steak. — Have steak about one inch thick. 
Broil over clear fire being careful not to burn. Remove to 
pan and add salt, pepper and butter. Put in hot oven for 
five minutes and serve very hot with spiced currants or jelly. 

Mr. Fred Smith. 

Venison Pot Roast. — Soak venison in salt water over night. 
In morning wipe dry with cloth and brown in frying pan, 
using either pork or bacon fat. Remove to kettle and add 
one pint or more of water, cook slowly and when nearly done 
season with salt and black pepper, add a generous piece of 
butter, remove meat to platter and thicken gravy with a 
little flour. Serve with currant jelly. Mr. Fred Smith. 

Bear Steak. — Remove all fat from the steak and put in 
frying pan with boiling water and a heaping teaspoon of 
soda. Parboil five minutes, remove from water and fry 
slowly in plenty of butter and a little finely chopped onion. 
Add salt and pepper when put on platter. The steak is good 
when browned quickly after parboiling, then covered about 
one inch deep with partly cooked fried onions. Cover and 
simmer till steak is tender. Mrs. J. Hollis Foote. 

Mock Pate de Foie Gras. — Wash a calf’s liver thoroughly 
and lard. Put it in a sauce pan with one chopped onion, two 


57 


Meats and Poultry 

bay leaves, blade of mace, six pepper corns and six whole 
cloves, salt spoon of salt, teaspoon sugar and one pint beef 
stock. Cover and cook slowly three hours, then remove the 
liver, cut in slices, put in earthen dish, strain the liquor over 
it and let stand till next day. Then heat and pound to a 
paste, adding a teaspoon of salt and one-third pound melted 
butter. Mix well together and press through sieve. Pack 
in small pots, smooth top and pour over melted butter. 
Cover with paper and put in cool place. 

Mrs. George Hawkins. 

To Draw and Truss a Fowl. — Remove pin-feathers; singe 
with burning alcohol or lighted paper. Slit the skin the full 
length of the neck at the back and carefully loosen it from 
the neck and crop. Cut off the neck about an inch from the 
body and remove the crop and windpipe being careful not 
to tear the skin of the fowl. Insert a sharp pointed knife 
in front of and close to the tail and cut through the skin 
around the vent and outside entrail. Lift up the skin below 
the breast-bone of fowl an inch wide above the vent. Cut 
cross-wise t_wo inches and make an opening large enough to 
insert two fingers with which carefully draw out the entire 
contents of the body. Separate the heart, liver and gizzard 
from the entrails. Remove the gall sack carefully from the 
liver and open and empty the gizzard. To remove the tendons 
from drum-sticks cut carefully through the skin of the leg 
just above joint, this will expose the tendons which can be 
picked up with a skewer or trussing needle. Run the skewer 
under the tendon, grasp it with two spread fingers and draw 
out the tendon. Dissolve a teaspoon of soda in two quarts 
of water and with a brush or cloth wash thoroughly the skin 
of the fowl. Rinse the inside of the fowl, wash giblets, rinse 
all in cold water and wipe fowl dry with a soft towel. Use 
any stuffing desired. Place a little at the opening of the 
neck, the rest in the body and sew up the opening. Draw 
the skin of the neck smoothly down and under the back, 
press the wings close against the body and fold the pinions 
under, crossing the back and holding down the skin of the 
neck. Press the legs close to the body and slip them under 
the skin as much as possible. Thread the trussing needle 
with white twine using it double. Press the needle through 
the wings by the middle joint, pass it through the skin of the 
neck and back, and out again at the middle joint of the other 
wing. Return the needle through the bend of the leg at the 


58 


Meats and Poultry 

second joint, through the body and out at the same point on 
the other side; draw the cord tight, and tie it with the end 
at the wing joint. Thread the needle again and run it through 
the legs and body at the thigh bone, and back at the ends of 
the drumsticks. Draw the drumstick bones close together, 
covering the opening made for drawing the fowl, and tie the 
ends. Mr. C. W. Breed. 

To Roast a Turkey. — For a ten-pou!nd turkey, singe, draw, 
wash, and dry the turkey, rub a little salt inside. Prepare 
a dressing of sifted bread crumbs. Season well with salt, 
pepper, and sage, moisten with melted butter. Stuff the 
turkey. Put in a dripping pan with a cup of water and roast 
from three to four hours, basting^ frequently. 

Mrs. Belding. 

Roast Chicken. — Prepare and roast as turkey. May be 
garnished with small cooked sausages. 

Giblet Gravy. — Cook giblets till tender and chop fine. 
Add a tablespoon of flour to the pan in which the turkey 
was roasted. Let brown stirring slowly. Add a cup of water 
in which the giblets were boiled. Season with salt and pepper, 
strain and add the chopped giblets. 

Turkey Dressing. — Cut one-half loaf of baker’s bread in 
two and take out inside of bread with fork; add butter size 
of an egg, melted, and pinch of salt. Mix well till bread is 
moistened with butter and add one teaspoon of Bell’s poultry 
seasoning. For a large turkey use double this amount. Rub 
the inside of turkey with salt before placing the dressing. 

Mrs. John King. 

Dressing for Fowl and Meat. — One quart of dry bread 

crumbs; season with salt, pepper, sage and a generous supply 
of butter. Add one well beaten egg, or yolks of two; moisten 
with cold water. Two quarts of bread crumbs are required 
for a ten-pound turkey. When the dressing is used for roast 
veal, or pork, place near the meat, one hour before the meat 
is done. The bread can be crumbled through a vegetable 
grinder. Mrs. McClary. 

Oyster Dressing. — Four cups of cracker or bread crumbs, 
one pint of oysters washed and freed from shells and cut in 
pieces, level tablespoon of salt, level teaspoon of pepper, one- 
fourth cup of butter and one tablespoon of chopped celery. 
Mix all together. 


59 


Meats and Poultry 

Chestnut Dressing. — Cut a gash in shells of one quart of 
chestnuts and put in spider with tablespoon of melted butter, 
shake well and put in oven about ten minutes. Then remove 
shells and skins together and cook until tender in boiling 
salted water. Drain and pass through a ricer. Add one- 
fourth cup of butter, teaspoon of salt, one-fourth of pepper, 
a pint of bread crumbs moistened with one-fourth cup of 
butter and seasonings of thyme, onion or lemon juice. 

Roast Goose. — Wash the goose in soap suds to open pores 
and cut the oil; rinse carefully in several waters and stuff 
with either of the two following dressings: First, four 
apples, one onion, one-fourth pound of bread, chopped; add 
one-half ounce of butter; sage, pepper and salt to taste. 
Second, take equal parts of mashed potatoes and onions 
which have been slightly parboiled and chopped. Mix 
together, season with salt, pepper and butter. Put the goose 
in a steamer and steam until tender, pricking often with a 
fork to let out the oil. Then put in a dripping pan and roast 
until done, basting often. Mrs. L. C. Wead. 

Roast Duck. — Prepare the same as turkey using goose or 
turkey dressing. Roast in a quick oven from one hour to 
one hour and a lialf. Baste frequently. If desired when the 
duck is half cooked prick three or four sour oranges with a 
fork, sprinkle each generously with sugar and bake till 
tender. Cut in halves crosswise and serve around the duck. 

Fricasseed Chicken. — Take a spring chicken; cut at the 
joints; cook until tender; season with pepper and salt and a 
piece of butter; have ready soda or baking powder biscuits; 
split them open and butter them; thicken the broth with 
flour, lay the chicken on a platter with the biscuit, and pour 
the gravy over. Mrs. M. S. Mallon. 

Fricasseed Chicken. — Joint the chicken and place in kettle 
with sufficient boiling water to cover. When nearly done add 
salt, pepper and a small piece of butter. When tender re¬ 
move from the broth and place in frying pan with plenty of 
butter; turn and fry to a very delicate brown and place on 
platter. Thicken the broth with flour. Have ready soda 
biscuits; split them open, place in a deep dish and pour the 
gravy over. Mrs. II. J. Dudley. 

Broiled Chicken. — Singe, draw and split the chicken down 
the back, then wash in cold water and wipe dry. Place on a 
broiler over a good bed of coals, skin side up — not too near 


60 


Meats and Poultry 


the coals — having space enough to cook slowly to prevent 
joints being red. When nearly done turn and brown the 
other side, then place on a hot platter, season with salt, 
pepper and a generous supply of butter. Serve immediately. 

Mr. Edward W. Lawrence. 

Oven Broiled Chicken. —About an hour before it is wanted 
cut open, and lay in a dripping pan — putting in the pan 
butter, pepper and salt, and a little water; cover closely. 
Set in a hot oven; when thoroughly steamed, take off cover 
and brown. Serve on platter and pour over gravy from the 
pan. Mrs. Pitman. 

Fried Chicken. — Poll the chicken in a little flour, fry in 
half butter and lard (considerable in the pan), have the 
butter and lard very hot; after both sides brown, cover over 
and cook slowly about one hour. If there is much butter or 
lard in the pan pour it out, then pour on half a cup of boiling 
water, hold the cover down tight for about five minutes for 
one side, turn the chicken and do the same for the other 
side, then leave the cover on until ready to serve. 

Miss Julia Goggin. 

Chicken a la Maryland. — Take one young chicken — cut 
it up, salt and flour it. Put it into boiling lard and cook to 
a nice crisp brown; drain off the lard leaving a little for 
gravy; add one tablespoon of flour and a cup of sweet milk, 
salt and pepper to taste. This makes a nice cream gravy. 

Biscuits to eat with cream gravy — one pint of flour, one 
teaspoon of sweet lard, a pinch of salt and enough sweet milk 
to make a soft dough. Bake quickly and serve while hot. 

Mrs. Frederick L. Allen. 

Smothered Chicken. — Rub the inside of the chicken with 
fine salt and a little pepper; sprinkle flour over the outside; 
put it, with a bit of butter size of a butternut, and about a 
pint of water, in the dripping pan; cover closely; set in the 
oven and cook one and one-half hours; baste frequently; 
turn once or twice, so as to cook evenly; then remove the 
cover and brown lightly; add one-half cup of cream and a 
teaspoon of flour to the gravy in the pan; boil up and serve. 

Mrs. G. W. Hubbard. 

Chicken Pie. — Cook the chickens thoroughly. Season 
with pepper and salt after they are done. Make a good 
baking powder biscuit crust, with plenty of butter rolled in. 


61 


Meats and Poultry 

Line the rim of a soup plate or platter with a strip of the 
pastry. Put the chicken in, free from bones, with as much 
of the thickened broth as the plate will hold, with a good 
quantity of butter; cover with the pastry, making a cut in 
the center. The backbone in the center of the plate keeps 
up the crust. If the chicken is not to be used immediately 
let remain in the kettle uncovered. Miss Meeker. 

Chicken Pies, Individual. — Make a crust of one quart of 
flour, one-half cup of butter, four teaspoons baking powder, 
one-half teaspoon salt and one-half pint of cold water. Roll 
and shape into biscuits with round cutter. Cook the chickens 
thoroughly, remove all meat from the bones, return it to the 
broth and thicken with flour. Season well with pepper, salt 
and a generous piece of butter. Reserve some of the gravy 
to serve with the pies. Cook a few moments, then pour all 
into a large dripping pan and place closely upon it the 
biscuits. Put in the oven and bake until biscuits are done. 
Serve by taking up with a large spoon the chicken, with 
biscuit, being careful not to break the biscuit, and pour over 
some of the gravy. Mrs. S. T. Carpenter. 

Filling for Chicken Patties. — For each cup of meat after 
it is chopped or cut into fine pieces, add one cup of the fol¬ 
lowing sauce: Two tablespoons of butter placed in a sauce¬ 
pan with a little grated onion and two tablespoons of flour 
stirred until smooth. Add one pint of milk and cream (equal 
in parts), a little at a time. Season with paprika and salt, 
and cook. While hot fill the shells, which have been reheated 
and garnish with cooked carrots cut in tiny pieces, and pars¬ 
ley. This amount fills six shells. Mrs. Capron. 

Cream Chicken and Mushrooms. — Prepare two chickens 
as for a stew; boil until tender. Pour the liquor off from a 
can of mushrooms and boil them twenty minutes with the 
chicken. Skim out the chicken and mushrooms on a platter, 
and pour over it hot cream sauce. Mrs. Temple. 

Curry of Chicken in Rice Border. — Boil until tender a 
four-pound chicken. This can be done the day before it is 
wanted to serve. When the chicken is cold, remove the skin 
and bones. Cut the meat into neat squares; put two table¬ 
spoons of butter into a saucepan, cut into it one onion; let 
this cook until soft and yellow; then add two tablespoons of 
flour; mix, add one pint of the liquor in which the chicken 
was boiled; stir constantly until it thickens; add one tea- 


62 


Meats and Poultry 

spoon of Indian curry powder and one-half of a teaspoon of 
salt; add the chicken; cover the pan and stand it on the back 
part of the fire for about twenty minutes. Arrange a neat 
border of nicely boiled rice around a meat dish, put the 
chicken in the center and serve. Huntingdon Cook Book. 

Chicken Terrapin. — Cut into small pieces enough of cold 
cooked chicken to measure one pint. Put one tablespoon 
each of butter and flour in a saucepan over the fire and stir 
till cooked, then add gradually one cupful of thin cream or 
milk and one teaspoon of lemon juice. Stir till thick. Add 
the chicken and when well heated three hard boiled eggs cut 
into pieces, and salt and pepper to season. 

Mrs. George Hawkins. 

Chicken en Casserole. — Take one pint of sliced carrots 
and one pint of sliced onions, brown in frying pan in two 
tablespoons of butter. Cut up chicken as for fricassee, put 
in casserole, add the carrots and onions, one bay leaf, one 
pint of soup stock, or two beef cubes dissolved in one pint 
of water; put on cover and bake three hours. One-half hour 
before serving, small potatoes may be added, also one can 
of mushrooms if desired. Mrs. Grace Munger Cantwell. 

Pressed Chicken. — Cut up chicken, place in kettle and 
cover with cold water, boil until tender enough to free from 
bones easily. Salt it. Having removed the meat from the 
bones, pick up into rather fine pieces and put them in the 
mold. Return the bones to the liquor and boil slowly down 
to about a coffee cupful or enough to cover chicken well in 
the mold. Season the liquor with butter, pepper and more 
salt if needed. Decorate mould with hard-boiled eggs. 

Mrs. H. D. Thompson. 

Guinea Chick. — Prepare and broil as chicken or put in 
pan with a little water and butter and cook in the oven. 
Season with salt and pepper. 

Squab. — Squabs should be perfectly cleaned and dressed. 
Make a dressing of bread crumbs, butter, pepper, salt and a 
pinch of thyme. After which stuff each squab with the above. 
When ready for oven butter the outside of the bird and 
place in a pan into which has been poured a cup of hot water. 
Cover and cook until half done, remove cover and let brown. 
Cook about one hour in all. Agnes Buttimon. 

Partridge. — Break the skin over the breast bone, give a 
sudden jerk to the left another to the right and the bird is 


63 


Meats and Poultry 

completely skinned. Prepare as for a broiled chicken, rub 
with butter and place in pan with tablespoon each of butter 
and water; cover closely, basting a few times; salt and 
pepper when partly cooked. When tender remove cover and 
brown. Cook from thirty to forty minutes. It may be 
broiled over coals, keeping bird well moistened with butter. 

Mr. George Hawkins. 

Directions for Preparing Sweetbreads. — Sweetbreads 
should be thrown into cold water the moment they come from 
the market, then wash well, allowing them to remain in cold 
water one hour. Then free from all fat, lard or not as you 
wish. Put them into boiling water in a granite saucepan, 
add a teaspoon of salt, stand over a moderate fire and parboil 
fifteen minutes, then throw them into ice-cold water for five 
minutes; remove any skin or rough parts. Put in the re¬ 
frigerator until ready to use. They will keep from thirty 
to forty hours. Always use a silver knife to cut sweetbreads. 
This process of parboiling and blanching is necessary in what¬ 
ever form the sweetbreads are to be used. 

Miss Alice J. Watkins. 

Fried Sweetbreads. — Prepare sweetbreads according to 
directions. Cut them into pieces, dip them first in egg, then 
in bread crumbs, and fry in boiling fat. Serve with cream 
sauce. Miss Alice J. Watkins. 


MEAT AND FISH SAUCES AND MEAT RELISHES 

Directions for Meat Sauces. — The basis of most meat 
sauces is butter and flout cooked together about five minutes 
which makes a roux or thickening. If for a white sauce, the 
flour is not colored; if for a brown the flour is cooked till 
brown, being careful not to burn. To this basis are added 
the flavor and seasonings suited to the dish with which it is 
to be served. If the flavor of vegetables is desired add 
chopped vegetables to the butter before adding the flour. 
For a white sauce, when the roux is cooked draw the pan to 
a cooler part of the stove and add slowly, stirring all the 
time, cold milk in the proportion of one cup of milk to a 
tablespoon each of flou’r and butter. If more butter is re¬ 
quired in the sauce, add it in small pieces after the other 
ingredients are added to the roux. An important thing in 
making sauces is to harmonize the flavors so that no one 
predominates. 

Brown Sauce. — Put one tablespoon of butter in a sauce¬ 
pan over the fire, cook slowly until brown; add one heaping 
tablespoon of flour and brown again. Add gradually one 
cup of hot beef stock, stirring until thick and smooth. Add 
salt and pepper to taste and simmer gently for five minutes. 
If no stock is on hand boiling water may be used, bu't of 
course the sauce will not be quite as rich or of as good a 
flavor. Table Talk. 

To Brown Flour. — If very brown gravy is desired place 
flour in a dry spider and stir constantly until it browns 
thoroughly, then when used stir with cold water as the ordi¬ 
nary thickening. Mrs. McClary. 

Butter Sauce. — Beat together one-half cup of butter and 
one tablespoon of flour. Pour on this mixture half a pint of 
boiling water. Place the saucepan on the fire, and stir con¬ 
stantly until the sauce boils; season to taste, take from the 
fire immediately. 

Cream Sauce. — One pint of cream (or milk, with one 
tablespoon of butter), one generous tablespoon of flour, salt 
and pepper to taste. Let the cream come to a boil. Have 
the flour mixed smooth with half a cup of cream reserved 
from the pint,.and stir it into boiling cream. Season and boil 

[ 64 ] 


Meat and Fish Sauces and Meat Relishes 65 

three minutes. This sauce is good for delicate meats, fish 
and vegetables, and to pour around croquettes and omelets. 

Mrs. Mary Parmelee Olney. 

Drawn Butter Sauce. — Blend two tablespoons of butter, 
one of flour. Pour over it one cup of boiling water; boil a 
few minultes, add salt and pepper. Miss Childs. 

White Sauce for Fish. — One pint of milk, a small slice of 
onion, two sprigs of parsley, salt and pepper to taste, and 
boil. Stir two tablespoons of flour and two of butter until 
light, mix with a little of the warm milk then stir into the 
boiling milk. Cook eight minutes and strain. 

Tomato Sauce. — One-half of an onion sliced and fried in 
one tablespoon of butter; add one-half can of tomatoes, two 
cloves, salt and pepper. Cook twenty minutes — thicken with 
one and one-half tablespoons of flour, and strain. A little 
cayenne pepper and chopped parsley may be added if liked. 

Tomato Sauce. — Put in a pan one and one-half table¬ 
spoons of butter, small onion chopped, half clove of garlic 
and cook till brown. Add one-half cup water, teaspoon beef 
extract, cup of tomatoes and cook twenty minutes. Then 
add four dried and soaked mushrooms cuft in pieces and 
simmer ten minutes. Season with salt and pepper. Serve 
with macaroni, rice or polenta. Mrs. George Hawkins. 

Brown Tomato Sauce with Mushrooms. — Melt two table¬ 
spoons of butter; add two of flour; let cook on a slow fire 
till a rich brown color; add a half teaspoon of salt, same of 
pepper, one cup of beef broth, one-half cup of tomato puree 
and one-half cup of mushrooms cut fine. 

Brown Mushroom Sauce. — Melt three level tablespoons of 
butter, in it cook one-half pound of fresh mushroom caps 
peeled and broken in pieces. Add three level tablespoons 
of flour, one-half teaspoon of salt, one-fourth of pepper and 
stir till smooth, then add one and a half cups of brown stock 
or water in which one-half teaspoon of beef extract has been 
dissolved, stir until boiling and let simmer about eight min¬ 
utes. If canned mushrooms are used, cut in pieces and add 
them to the sauce after it boils but do not cook any longer. 

Mushroom Sauce for Beefsteak. — Put two tablespoons of 
butter and one tablespoon each of chopped onion, carrot, 
cooked ham and celery, a bay leaf, eight whole peppers, two 

3 


66 Meat and Fish Sauces and Meat Relishes 


cloves and two sprigs of parsley in a saucepan over fire, cook 
slowly, stirring frequently till the ingredients are a light 
brown color. Then add two ounces of flou'r, stir and cook 
three minutes. Add one quart of stock or a quart of boiling 
water with one teaspoon beef extract. Season with teaspoon 
salt and boil slowly ten minutes, then strain. Warm a can of 
mushrooms in double boiler; do not boil, as it toughens them. 
Drain and add mushrooms to hot sauce. Makes one quart of 
sauce. Pour over beefsteak. Mrs. Walter Mallon. 

Bread Sauce. — Cook one cup of fine, stale bread crumbs, 
one onion stuck with three cloves, level teaspoon salt, one- 
fourth teaspoon paprika, pinch of mace in one pint of milk 
in double boiler for about one hour. Remove onion, add a 
rounding tablespoon of butter, and beat sauce till smooth. 
Use at once for game, roasted guinea fowl or egg timbales. 

Mrs. George Hawkins. 

Bechamel Sauce. — Place in a sauce-pan two rounding 

tablespoons of butter, add two tablespoons of flour, and stir 
constantly for five minutes. Moisten with a pint and a half 
of boiling milk, being careful to pour it in gradually; then 
beat it well with a whisk. Add half a teaspoon of grated 
nutmeg, a pinch of salt, parsley, celery, bay leaf, thyme and 
two cloves, twelve whole peppers, and a little mushroom 
liquor, if at hand. Cook well for fifteen minutes, and when 
done rub through a fine sieve. v Filippini. 

Bechamel Sauce. — Melt one tablespoon of butter without 
burning, add one tablespoon of flour and mix till smooth. 
Add one cup of cream or one-half cup each of cream and 
stock; stir constantly until it thickens. Season with salt and 
pepper and just before taking from the fire add quickly the 
beaten yolk of one egg. Table Talk. 

Maitre d’Hotel Butter. — Two tablespoons of butter, one 
tablespoon of chopped parsley, one tablespoon of lemon juice, 
one-half teaspoon of salt, one-quarter teaspoon of pepper. 
Rub the butter to a cream, add salt, pepper and parsley 
chopped fine, then the lemon juice slowly. Spread it on 
broiled meat or fish. Let the heat of the meat melt the 
butter. 

Sauce Tartare. — To one cup of mayonnaise dressing add 
one tablespoon each of capers and chopped cucumber pickles, 
one tablespoon of chopped parsley and one teaspoon of onion 
juice. Mix well and serve. Mrs. George Hawkins. 


Meat and Fish Sauces and Meat Relishes 67 


Hollandaise Sauce. — One-half cup butter, same of boiling 
water, yolks of four eggs, one-fourth, teaspoon of salt, little 
cayenne and the juice of half a lemon. With a small wooden 
spoon cream the butter, add the yolks of the eggs, one at a 
time and beat into the butter thoroughly; add salt, cayenne 
and water, cook in a double boiler stirring constantly until 
the sauce thickens, then add the lemon juice and remove from 
the fire. If thinner sauce is desired use two eggs. Lift the 
sauce-pan from the water from time to time lest the sauce 

curdle by over-cooking. Janet McKenzie Hill. 

# 

Mock Hollandaise Sauce. — Make a white sauce of two 
tablespoons each of flour and butter, and a cup of w^ter or 
white stock, salt and pepper. After simmering five minutes 
pour carefully on the beaten yolks of two eggs diluted with 
a tablespoon of cream. Do not boil after adding eggs. Add 
one tablespoon of lemon juice, a little tarragon vinegar if 
liked. 

Piquante Sauce. — Melt in sauce pan three level tablespoons 
of butter. Add four level tablespoons of flour and stir till 
browned, draw to a cooler place and gradually add one and 
one-half cups of brown stock stirring constantly. Add one- 
half teaspoon of salt and a dash of cayenne and let simmer 
ten minutes. In another pan put one tablespoon each of 
chopped olives, onions, capers, pickles, one tablespoon of 
tarragon and two of plain vinegar and cook five minutes, 
then add to the sauce and cook ten minutes. 

Orange Sauce. — Blend one-fourth cup each of butter and 
flour, add one and one-third cups of brown stock, half tea¬ 
spoon of salt, a few grains of cayenne and stir till cooked. 
Just before serving add juice of two oranges and thin rind of 
one orange cut in fancy shapes. Good with roast duck. 

Supreme Sauce. — Put four teaspoons of butter in sauce¬ 
pan, when hot add four teaspoons of flour, stir till smooth 
then add one and one-half cups of hot chicken stock, four 
teaspoons of mushroom liquor, one-half teaspoon of salt and 
a little paprika, stir until well mixed; add one-half cup of 
hot cream, cook till thick and add one-half teaspoon of lemon 
juice and one-half can of chopped mushrooms. 

Miss Ellison. 

Fish Sauce. — Pare, grate and drain four cucumbers. To 
the pulp add one-half teaspoon of salt, a teaspoon of onion 
juice, a tablespoon of olive oil, and a dash of cayenne pepper. 

Potsdam Cook Book. 


68 Meat and Fish Sauces and Meat Relishes 


French Sauce. — Yolks of two eggs, butter size of an egg, 
juice of one-lialf lemon. Put butter, eggs, lemon juice, a 
pinch of salt and a dash of pepper in a bowl. Place the 
bowl in a sauce-pan of boiling water and beat constantly 
until the sauce in the consistency of Mayonnaise. Serve at 
once. Delicious for smelts, salmon, shad roe or asparagus. 

Mrs. Peters. 

« 

Soubise Sauce. — Cut up four large onions and one pared 
raw potato, sprinkle with pepper, salt and a pinch of nutmeg. 
Put in a sauce-pan with tablespoon of butter and let simmer 
until tender; as the butter boils away add a little broth. 
When the onion is soft add a cup of sweet cream in which a 
tablespoon of flour has been dissolved; cook until smooth. 
Put through a sieve and serve with mutton, pork chops or 
hard boiled eggs. 

Egg Sauce. — To drawn butter sauce add one hard boiled 
egg cut fine. 

Egg Sauce. — To drawn butter sauce add beaten yolks of 
two eggs and one teaspoon of lemon juice. 

Caper Sauce. — Melt two tablespoons of butter, add one 
tablespoon of flour, stir till smooth, then add one and one-half 
cups of boiling water. Stir till cooked. Add two table¬ 
spoons of capers. Take from the fire and add two teaspoons 
lemon juice. Season with salt and pepper. 

Mrs. George Hawkins. 

Currant Jelly Sauce. — Make a rather thick brown sauce, 
add a quarter of a glass of currant jelly, and when it has 
melted, two teaspoons of catsup. Season with salt and 
pepper. To be used with duck or game. 

Mint Sauce. — One cup of vinegar, small cup of sugar, boil 
twenty minutes. One heaping tablespoon of chopped mint 
added just as it is taken from the stove. This will keep for 
some time. Mrs. Winifred Dulstin Dor emus. 

Mint Sauce. — Chop very finely fresh mint leaves that have 
been well washed. To three tablespoons of chopped mint 
add two tablespoons of sugar and rub well together; add six 
tablespoons of vinegar. Should be made two or three hours 
before needed. Mrs. Gertrude French Hale. 

Horseradish Sauce for Fish. — Four tablespoons of cream 
whipped stiff, add one tablespoon of vinegar, three table¬ 
spoons of grated horseradish, a little cayenne pepper and 
salt. Mrs. L. C. Wead. 


Meat and Fish Sauces and Meat Relishes 69 

Horseradish Relish. — Grate horseradish root and add 
either whipped cream or plain rich cream to which a very 
little sugar has been added. Nice to serve with roast beef 
or steak. Mix just before serving. Mrs. James Breed. 

Horseradish Sauce. — To one cup of grated horseradish add 
vinegar enough to moisten well and sweeten to taste. 

Beet Relish. — One cup cold cooked beets, chopped, three 
tablespoons bottled horseradish, two tablespoons each of lemon 
juice and powdered sugar and one tablespoon of salt. Mix 
well. Mrs. Anna Spencer Elder. 

Sauce for Cold Meats. — One tablespoon tarragon vinegar, 
one and one-half of grated horseradish, one teaspoon English 
mustard, one salt spoon table salt, one teaspoon paprika, a 
few drops of onion extract, one tablespoon of cream and four 
of Mayonnaise dressing. Mix vinegar and salt and stir till 
salt is dissolved, add horseradish, mustard, paprika and onion 
extract, mix well and to the above add the Mayonnaise and 
cream. Stir till the sauce is smooth. If not hot enough add 
a few drops of tabasco. Mrs. Frank Haven. 

Mustard, to Prepare. — Mix two teaspoons of mustard and 
one teaspoon of sugar, add hot water gradually till con¬ 
sistency of thick paste. Vinegar may be used in place of 
water. 

Cranberry Sauce. — One quart of cranberries put into one 
quart of cold water over a quick fire. When it comes to a 
boil pour off the w^ater, add another quart of water and two 
cu*ps of sugar ; put on the back of the stove and cook slowly 
for about two and one-half or three hours. Mrs. Breed. 

Cranberry Jelly. — One quart of cranberries, one pound of 
sugar, and one pint of boiling water. Cook twenty minutes, 
strain, wet the mould and pour in the juice. 

Mrs. Frank Haven. 

Mint Jelly. — Take one bunch of mint and put it into one- 
half pint of boiling water, let stand on stove until the desired 
strength is extracted. Dissolve one tablespoon of gelatine in 
a little hot water and add while hot, when cold add a very 
little sugar, lemon juice and vinegar to taste. A little green 
vegetable coloring adds to its looks, strain and pouT into 
moulds to harden. Mrs. Grace Munger Cantwell. 


70 Meat and Fish Sauces and Meat Relishes 


Mint Jelly. — Put into sauce-pan one cup of hot water, one- 
half cup of sugar, two tablespoons of white wine vinegar, 
one-half teaspoon of Burnett’s extract of spearmint. Color 
a natural green with Burnett’s green paste and add one 
scant level tablespoon of graulated gelatine which has pre¬ 
viously been dissolved in a little cold water. Strain into 
mould. Miss Channell. 

Fried Apples. — Pare, core and cu*t into eighths four 
apples. Put a tablespoon of butter in a spider, when melted 
put in the apples, sprinkle over a tablespoon of sugar and 
dredge lightly with flour. Cover tightly and cook till tender 
being careful not to burn. Remove cover and turn the 
apples carefully and cook till they become a golden color. 
Serve immediately. 

Fried Apples. — Cut tart apples in round slices, remove 
core and fry in butter, or in gravy after pork or ham has 
been fried. 

Fried Apples and Onions. — Have slice of pork partly 
cooked then add six sliced onions, an equal quantity of peeled 
and sliced apples. Cook till done stirring frequently. Sea¬ 
son with salt and penper just before taking from the stove. 
If preferred without the pork, put onion in spider, add one- 
half cv.p of water and partly cook, then add the apples and 
cook until the water is absorbed. Season with butter, pepper 
and salt and cook a little longer. Serve hot. 

Mrs. Addie Trudeau Conant. 

Apples en Casserole. — Pare and core five tart apples. Put 
them in a casserole, sprinkle over one cup of sugar, add one- 
half crfp of water and dot over a tablespoon of butter. Cover 
and cook in a moderate oven two hours or till apples are 
tender and brown. Serve warm from casserole with meat. 

Mrs. George Hawkins. 

Broiled Apples. — Core the apples and cut in halves, cover 
with sugar and dredge on a little flour and a generous amount 
of butter. Put a little butter in the pan and place in the 
gas stove broiler and cook until a nice brown. Serve hot. 

Mrs. Lizzie McClary Crowley. 

Apples Stuffed with Onions. — Core tart apples. Have 
prepared chopped onion cooked in salted water until tender, 
season with salt and pepper. Fill apple with onions in place 
of cores. Bake in dripping pan with sugar and water and 
serve hot with goose or pork. Mrs. Ernest Putnam. 


Meat and Fish Sauces and Meat Relishes 71 


Apple Brownies. — Take apples, if small, eight or nine, 
pare and quarter. Place in a baking dish, the broad side up, 
and only one layer. Melt butter the size of an egg and pour 
over the apples. Cover with a cup of sugar and bake three 
hours. Excellent used as a vegetable. Mrs. Richardson. 

Delmonico Apple. — One can each of peaches and apples 
heated. One pound of macaroons rolled, one pound of 
almonds blanched and chopped. Bu'tter a baking dish and 
put in a layer of peaches, then one of macaroons, then nuts 
and then apples. Repeat until fruit is used. Put butter 
between each layer; bake until brown. To be used with 
meats. Mrs. William Breed. 

Apple Charlotte. — Put in a buttered pudding dish a layer 
of grated apples, seasoned with butter, sugar and cinnamon; 
then a layer of cracker crumbs — alternate layers until the 
dish is filled — three layers will fill it — having cracker 
crumbs on top. Bake a light brown. To be served with 
meats. Fouquet House. 

Baked Peaches. — Pare and place the whole fruit in baking 
dish, using sugar generously if fruit is tart. Add a few 
bits of butter and a half pint of hot water; sprinkle with 
chopped nuts and bake until tender. Serve cold. 

Fletcher Berry. 

Fried Peaches. — Pare and halve peaches and remove pit. 
Put tablespoon butter in pan, when melted, put in peaches, 
kernal side down. When brown turn and fry other side. 
Remove to warm platter and put salt spoon of sugar in each 
one. Let stand in oven five minutes till sugar is melted. 
Excellent with meats. Mrs. Thomas Lippincott. 

Sauted Pineapple. — Drain sliced pineapple and dry on 
towel. Saute in butter till delicately browned. Serve round 
roast turkey or chicken. Good with pork. It may be 
cooked in ham fat to garnish ham. 


VEGETABLES 

General Directions. — Vegetables of all kinds should be 
thoroughly picked over and well washed in several waters. 
Most vegetables when peeled, are better laid in cold water a 
short time before cooking. Every sort of vegetable is much 
better when freshly gathered and cooked as soon as possible, 
but if in a wilted condition the freshness can be somewhat 
restored by placing in cold water. The intrinsic value of 
these foods lies in their mineral salts which are best retained 
by baking or steaming. 

The most nutrition's part of the potato is next to the skin, 
therefore it should be pared very thinly, if at all. If old, 
potatoes are improved by lying in cold water some hours 
before peeling. 

In using canned goods, empty contents from can as soon 
as opened and let it stand one hour that it may become 
reoxygenated. 

Pour off the liquid from peas, beans, etc., and save it for 
soup, then let cold water run over the vegetables. 

Boiled Potatoes. — Select potatoes of uniform size, pare 
and put into boiling water. When partly cooked add salt 
and cook till tender. Drain and set back on the stove with 
the cover partly removed to let them dry out. 

Mashed Potatoes. — Boil and drain potatoes, mash with a 
wire potato masher over the fire in the same kettle in which 
they were boiled so that they will lose no heat. Season with 
salt, butter, and cream or milk. Add slowly and beat the 
potatoes well with a fork or wire whip until they are very 
light and white. Serve hot. 

Duchess Potatoes. — To be used for borders, garnishes, etc. 
To three cups of riced potatoes add the beaten yolks of three 
eggs, two tablespoons of butter, one-half teaspoon salt and 
hot cream or milk as needed. Mix thoroughly and beat till 
light. Shape as desired with pastry tube, brush over with 
beaten yolk of egg diluted with milk or water and brown in 
oven. If the potatoes are too moist they will not keep their 
shape. Mrs. George Hawkins. 

Potato Cakes. — Season cold mashed potato, shape in small 
cakes. Put butter in a hot frying pan, put in cakes, brown 
one side, turn and brown the other side, adding butter as 
needed to prevent burning. 


[ 72 ] 


73 


Vegetables 

Potato Whip .— Beat one pint of mashed potato seasoned 
with salt, pepper, and moistened with a little milk; two 
tablespoons of butter and the yolks of two eggs. When very 
light and creamy, add the well-beaten whites; heap lightly 
on a dish and brown in the oven. Mrs. John Lincoln. 

Baked Potatoes. — Select smooth, medium sized potatoes. 
Wash, using a vegetable brush. Bake in hot oven about 
forty minutes or until soft. Remove from oven with fork to 
let the steam escape and serve at once. 

Franconia Potatoes. — Prepare as for boiled potatoes, and 
parboil ten minutes; drain, and place in pan in which meat 
is roasting; bake until soft, basting with fat in pan when 
basting meat. Time required for baking, forty minutes. 
Place meat on a platter and garnish with the potatoes. 

Mrs. W. H. King. 

Fried Raw Potatoes. — Peel three medium sized potatoes, 
cut in slices very thin, cutting across the potato. Put a 
tablespoon of butter in the frying pan and as soon as it boils 
add the sliced potatoes, sprinkling over salt and pepper to 
season. Cover with a tight fitting lid and let the steam 
partly cook them, remove cover and let them fry to a bright 
golden color, shaking and turning them carefully so as to 
brown evenly. Serve hot. 

Maitre d’Hotel Potatoes. — Pare and shape potatoes into 
balls or cut into dice. Cook in boiling salted water till 
tender. Drain and pu't over Maitre d ’Hotel butter. 

Potato Balls. — Pare large potatoes and let stand a while 
in fresh cold water. Shape into balls with a French vege¬ 
table cutter and place in ice water for one or two hours. 
Cook in a steamer until tender and when done drain off the 
moisture and place in a heated dish, then pour over a hot 
cream sauce to which add a little chopped parsley and stir 
all together carefully. See recipe for Cream Sauce. 

Mrs. Carpenter. 

Warmed-up Potatoes. — Put one quart of sliced new 
potatoes, baked or boiled, into a spider and pour over them 
three-quarters of a cup of milk and half a cup of butter. 
Pepper and salt to taste. Heat on the back of the stove, then 
cook three minutes, chopping with a knife, and turning the 
potatoes to keep from burning. 

Mrs. Anna Parmelee Channell. 


74 


Vegetables 

Creamed Potatoes. — Put into an iron spider one and one- 
half cups of milk and butter size of an egg. When this boils 
add one quart of cold boiled potatoes, rather coarsely diced 
and let simmer about fifteen minutes. Then add salt and 
pepper to taste and one-half cup of cream; also minced 
parsley, if desired. Cook five minu'tes and serve. Sufficient 
for six or eight persons. Nellie Griffin. 

Scalloped Potatoes. — Dice enough cold boiled potatoes in 
small pieces to make a quart. Put into a stew pan one pint 
of cream, piece of butter size of a small egg. Take a table¬ 
spoon of flour, and stir it into one-half cup of milk until 
smooth. Stir this into the cream when hot; let come to a 
boil; salt and pepper to taste. Pour this over the potatoes 
in a baking dish, and loosen with a fork so the cream will 
run through them. Bake three-quarters of an hour in a 
moderate oven. Mrs. George Sabin. 

Scalloped Potatoes, Raw. — Pare and slice them very thin; 
take as much milk as you think will cover them, and stir 
into this about a tablespoon of flour — first in a little of the 
milk. Then, having put them in a dish with as much butter, 
pepper and salt as will season well, pour the milk over them, 
and bake an hour. Mrs. H. D. Thompson. 

Smothered Potatoes and Onions. — One quart of potatoes 
and one scant quart of onions thinly sliced. Mix, put into 
baking pan, and add liberal amount of butter or oil. Salt 
to suit taste. Cover pan closely and bake in slow oven until 
tender. Mr. Sherwood P. Snyder. 

Delmonico Potatoes. — Cut cold boiled potatoes very fine 
and to each pint allow a half pint of cream, two ounces of 
butter, a teaspoon of salt, a dash of pepper; then put them 
in a baking dish about two inches deep, nearly cover them 
with the cream; put the butter (melted) over them; put dish 
in hot oven and brown nicely. Table Talk. 

Saratoga Chips. — Take small potatoes, pare and slice in 
machine made for that purpose, soak for an hour or two in 
cold water, then drain in a colander and place in a cloth 
to remove moisture, fry in very hot lard until a light brown, 
stirring constantly; take out with skimmer, drain and 
sprinkle over a little salt. Mrs. D. W. Lawrence. 

French Fried Potatoes. — Pare uncooked potatoes, divide 
them lengthwise in halves and each half in three pieces, let 


75 


Vegetables 

stand in cold water two hours, drain and wipe. Fry in good 
hot lard ten minutes, drain and dredge with a little salt. 

Mrs. Grace Earle Taylor. 

Puffed Potatoes. — Peel potatoes, cut into oval shape and 
slice one-eighth of an inch thick lengthwise of potato. Soak 
in cold water half an hour, dry and fry in fat moderately 
hot till they are soft. Remove, drain and cool, then immerse 
in hot fat, when they will puff into balls. Drain, and sprinkle 
with salt. 

Latticed Potatoes. — Pare potatoes and slice with cutter 
which comes for this purpose, let stand in cold water for two 
hours, put them in a wire basket used for frying and place 
in a pan of melted lard or fat which should not be too hot. 
Remove them before they are thoroughly cooked and allow 
them to cool for a few minutes. Reheat the lard and have 
it very hot. Put the potatoes again into the wire basket and 
place in the hot fat. Take them out as soon as thoroughly 
fried through and put them onto brown paper to absorb 
the outside grease. Keep hot until served. Mrs. McClary. 

Shredded Potatoes. — Pare and cut potatoes in thin slices, 
then cu't these in one-eighth inch slices. Let stand a while 
in ice water, dry well and cook in lard. Take out with 
skimmer, drain and dredge with salt, 

The above two recipes may be used as a garnish for fish 
or meats. Miss Ellison. 

Lyonnaise Potatoes. — Put a piece of butter the size of an 
egg in a frying pan with one small, finely chopped onion. 
When this is browned put in one pint diced cold boiled 
potatoes; turn carefully until brown; add a teaspoon of 
finely chopped parsley, season with salt and pepper. 

Mrs. George Hawkins. 

Hashed Brown Potatoes. — One quart of diced cooked 
potatoes, two tablespoons of butter, one of flour, one teaspoon 
minced onion, one of Liebig’s extract of beef, one-half of 
pepper, one and one-half of salt, and one-half pint of 
water. Put the onion and one tablespoon of butter in frying 
pan on the fire; cook the onion to a light straw color, add 
the flour and cook till smooth and frothy. Gradually add 
the water and meat extract and stir until it boils. Stir the 
potatoes into the sauce and stir for five minutes. Put a 
tablespoon of butter in a second frying pan and set on the 
fire. When hot turn the potatoes into this pan, spreading 


76 


Vegetables 

them lightly and cook for fifteen minutes being careful not 
to burn the potatoes but to brown them thoroughly. Then 
fold over the potatoes, turn out on a warm dish like an 
omelet and serve. Mrs. W. H. King. 

Hashed Browned Potatoes. — Chop cold boiled potatoes 
very fine, season with salt and pepper; to each potato allow 
one tablespoon of cream, mix well. Put a tablespoon of 
butter in a frying pan. When hot, put in the potato about 
one inch thick and press down smoothly and firmly. Cook 
slowly until the whole is nicely browned; fold over one-half, 
cook a moment longer, and turn on a hot dish as an omelet. 

Mrs. John Lincoln. 

Hashed Brown Potatoes. — Melt piece of butter size of a 
large walnut in frying pan. When very hot put in four 
cold boiled potatoes that have been chopped fine, adding 
pepper and salt. Stir until the potatoes take up all the 
butter and are hot. Press them down on the side of the pan 
into as small a space as possible and allow to brown well on 
the bottom and side. When done turn out on hot plate, 
brown side up, and serve at once. Mr. Arthur L. Barney. 

Potatoes au Gratin. — Five potatoes, thoroughly cold, cut 
in small dice; make a cream sauce of one cup of milk, one 
tablespoon of flour, one of butter, stir butter and flour, add 
milk, one level teaspoon of salt, sprinkle of white pepper; 
add the potatoes, mix well with the sauce, put on small oval 
platter, cover with grated cheese and bake until brown. 

Mrs. Lucy King Allen. 

Stuffed Potatoes. — Bake potatoes of medium size, cut a 
piece of the skin from the flat side of the potatoes. Remove 
the inside, mash, and mix with it any highly seasoned meat, 
chopped fine, also a seasoning of butter, salt and pepper. 
Fill the skins rounding full. Set in the oven to brown. If 
preferred leave out the meat. 

Potatoes with Ham. — Mash six boiled potatoes with two 
tablespoons of softened butter, add gradually two beaten 
eggs, and one-half pint of finely chopped boiled ham. Put 
in pudding dish and bake twenty minutes. 

Mrs. John Lincoln. 

Potatoes Baked with Bacon. — Prepare as for boiled 
potatoes, parboil about fifteen minutes, dry and wrap each 
potato in a good-sized slice of bacon. Bake until well brown, 
or about forty minutes. . Hannah Walsh. 


77 


Vegetables 

Browned Sweet Potatoes. — Boil a little; slice thin and 
lay in a pudding dish; sprinkle each layer with a little salt, 
pepper, sugar and butter; put in the oven and brown. 

Mrs. Spann. 

Glazed Sweet Potatoes. — Boil the potatoes until nearly 
done, peel and cut into thick slices lengthwise. Put in a pan 
and sprinkle thickly with brown sugar and bits of butter. 
(For a good-sized tin of potatoes, use one-half cup of sugar 
and two tablespoons of butter). Cook from one hour to an 
hour and a half in a moderate oven. Turn each piece several 
times while in the oven, that the pieces may be well covered 
with the sugar. Addie Stevenson. 

Sweet Potatoes Southern Way. — Prepare sweet potatoes 
as above. Fill a baking dish with layers of the slices thickly 
covered with brown sugar and bits of butter. Pour over one- 
half cup of boiling water. Cook in a hot oven for thirty 
minutes. 

Sweet Potato and Apple. — In a well greased baking dish, 
put alternate layers of apple sauce and slices of cooked sweet 
potatoes. Sprinkle on the potato a little salt and bits of 
butter. Make top and bottom layers of apple sauce. Put 
bits of butter on top and bake about twenty minutes or until 
beginning to brown. Miss Fredericka B. Gillette. 

Com, Boiled. — The time of boiling corn depends upon its 
age and length of time picked. Corn that is tender and 
freshly picked will cook in ten or fifteen minutes, when older 
it will take from fifteen to thirty minutes. Put corn in kettle, 
cover with boiling water and cook till tender. Take from 
water, spread a napkin on a platter and lay the corn on it, 
draw up the ends of the napkin so as to cover the corn. Serve 
at once. Corn may be steamed. 

Fried Corn. — Cut corn from the cob, cook in a little salt 
pork fat until brown, stirring often with a fork. 

Mrs. Arthur E. Me Clary. 

Creamed Corn. —Add corn pulp to a well-seasoned cream 
sauce, and cook until corn is done. Serve on buttered toast. 

Cora Pudding. — Six good-sized ears of green corn cut 
through each row lengthwise and the pulp pressed out with 
back of knife. To this add one cup of milk, three well-beaten 
eggs, butter size of an egg, salt and pepper and a scant tea¬ 
spoon of cornstarch. Bake in an earthen dish one-half hour. 
Enough to serve six persons. Miss Alice L. Hyde. 


78 


Vegetables 


Corn Cakes. — One-half dozen ears of corn, two eggs, one 
heaping tablespoon of flour, one teaspoon of baking powder, 
two tablespoons of milk; pepper and salt. Cut the corn 
through each ear and press the milk from the corn with the 
back of a knife. Beat yolks and whip whites separately, add¬ 
ing whites the last thing. Fry on a griddle. Drop the batter 
from a spoon. Mrs. W. H. King. 

Corn Souffle. — Melt two tablespoons of butter, add two of 
flour and stir till well blended; then pour on gradually, 
stirring constantly, one cup of milk. Bring to the boiling 
point, add one cup of canned corn, season with salt and 
pepper, then add the well beaten yolks of two eggs. Cut and 
fold in the two whites beaten stiff and dry. Turn into but¬ 
tered baking dish and bake in moderate oven till firm. Serve 
with crisp buttered toast. A few variations may be made 
in this dish by substituting for the corn a cup of cooked 
asparagus, chicken, ham, frankfurters or cheese. 

Mrs. Florence Miller Main. 

Corn Oysters. — One pint grated corn, one-fourth cup 
cream, three full tablespoons flour, one teaspoon baking 
powder, two eggs well beaten, a little butter, pepper and salt 
to season well. When out of season, kornlet may be used. 
One must be careful not to make them too stiff. 

Mrs. William Breed. 

Scalloped Corn. — Use either fresh or canned corn and 
two pimentoes. Butter a baking dish. Put in a thin layer 
of cracker crumbs, then a layer of corn, seasoned well with 
bits of butter, salt and with pimentoes cut in small pieces. 
Alternate in this way till the dish is full. Put a layer of 
cracker crumbs on top. Add sufficient milk to just float the 
ingredients. Bake from one-half to three-quarters of an 
hour. Mrs. J. R. Duffield. 

Boiled Onions. — Peel, put in kettle, cover with boiling 
water and parboil ten minutes. Drain and cover with salted 
boiling water and cook till tender, nearly an hour. Drain 
thoroughly and season with pepper, salt and a generous 
quantity of butter. Let stand a few minutes and serve. 

Creamed Onions.— Cook the same as boiled onions, drain 
thoroughly. Add pepper, butter and two tablespoons of 
cream, or a thin cream sauce. 

Scalloped Onions. — Pare and slice enough onions to fill a 
baking dish; parboil in water till tender. Butter a dish, put 


79 


Vegetables 

in a layer of onions, sprinkle over a layer of bread or cracker 
crumbs, add salt and pepper and a few bits of butter, then 
another layer of onions, etc. Continue so till the dish is full. 
Have the last layer crumbs. Put bits of butter over the top, 
pour over a half cup of cream and bake in a moderate oven 
one hour or less, according to the size of the dish. 

Mrs. George Hawkins. 

Baked Spanish Onions. — Boil onions two hours, after 
which take out the inside of each one and chop. Mix with 
bread crumbs, butter, salt and pepper. Fill the onions with 
this dressing. Put into a pan and bake for one hour. 

Mrs. Breed. 

Frenched Onions. — Slice Bermuda onions thin and crisp 
in ice water. Take from water, dry and place in milk for 
one-half hour; drain, dry thoroughly, dredge with flour, drop 
a few at a time in hot fat. Drain on paper and season. 

Mrs. Ernest Putnam. 

Browned Onions. — Choose rather small onions. Boil till 
partly tender. Drain and put in shallow baking dish. Pour 
over them a generous amount of butter melted in a little 
sweet milk. Add pepper and salt and sprinkle well with 
granulated sugar. Bake in slow oven one and a half or two 
hours, covered at first, till browned well. Done in this way 
onions shrink about half, but are fine served with roast fowls 
or birds. Mrs. Gertrude French Hale. 

Winter Squash. — Cut in pieces; scrape well; bake from 
one to one and one-half hours, according to the thickness of 
the squash. Equally good steamed three-fourths of an hour. 
Remove from shell, mash and season with butter and salt. 
If too dry add a little cream. 

Summer Squash. — Cut squash in pieces, remove seeds and 
steam until tender. Drain thoroughly, return to kettle, mash 
fine, season with salt, pepper and butter and serve hot. 

Fried Summer Squash. — Cut squash, without peeling, into 
slices one and one-half inches thick. Parboil in salted water 
five minutes; drain, dip in egg batter, then in crumbs and 
fry in plenty of bacon grease and butter until golden brown. 

Mrs. Jessie Marshall Kissane. 

Stewed Tomatoes. — Pour boiling water over a dozen 
sound, ripe tomatoes; let them remain for a few moments; 
then peel off the skins, slice them and put them over the fire 
in a granite sauce-pan. Stew them about forty minutes, then 


80 


Vegetables 


add a'tablespoon of butter, salt and pepper to taste; serve 
hot. If desired thicken with bread crumbs. ‘ 

Scalloped Tomatoes. — Place in a baking dish a layer of 
bread crumbs, then a layer of peeled, sliced tomatoes with 
bits of butter, a little pepper, salt and sugar, then bread 
crumbs, tomatoes, etc., until the dish is full — having the 
bread crumbs on top. Bake one hour. Mrs. Parmelee. 

Tomatoes and Cheese. — To two cups of canned tomatoes 
add one cup of bread crumbs, a generous half cup of grated 
cheese and an even tablespoon of butter. Salt and pepper to 
taste. Stir all together, put in a buttered baking dish, 
sprinkle over some crumbs and bake one-half hour. 

Miss Esther H. Taylor. 

«/ 

Fried Tomatoes. — Cut firm tomatoes in thick slices. Fry 
them in butter until brown, being very careful not to burn. 
If necessary add more butter while cooking; season with salt 
and pepper. Remove tomatoes to a hot platter and pour 
into the pan one cup of cream, when hot add carefully the 
beaten yolks of two eggs; take at once from the stove and 
pour over the tomatoes. Milk thickened with a little flour 
may be used instead of cream, adding a little butter. This 
is a good luncheon dish. Miss Esther IT. Taylor. 

Baked Tomatoes. — Select firm, medium-sized, tomatoes; 
do not remove skins, cut through the center horizontally. 
Put them in baking tin, sprinkle each half with salt and 
pepper, add pieces of butter and small bits of onion. Bake 
in a hot oven about one-half hour. Serve hot. 

Mrs. Belding. 

Tomatoes Stuffed with Rice. — Cut off the top of ripe 
tomatoes and take out the pulp, mix it with boiled rice, 
seasoning with butter, pepper and salt. Fill the tomato 
shells with this mixture and cover with bread crumbs. Place 
tomatoes on small pieces of toast to keep them in good shape. 
Bake until brown, about twenty minutes. Garnish each with 
a little fern or a sprig of parsley stuck into the top. 

Miss Emma Lindstrom. 

Filling for Tomatoes. — Cook five minutes two tablespoons 
of butter with one-half tablespoon finely chopped onions. 
Add one-half cup finely chopped cold cooked chicken, veal 
or ham, one-half cup stale soft bread crumbs, tomato pulp, 
salt and pepper to taste. Cook five minutes and fill tomatoes 
with mixture. 


81 


Vegetables 

Tomato Supper Dish. — Take one can of tomatoes or fresh 
ones stewed; add butter, sliced olives, pin money pickles, 
stock of celery and onion to taste. Boil thoroughly. Drop 
in beaten egg — two or more as desired. Serve on buttered 
t°ast. Mrs. Bessie Skinner Allen. 

Savory Tomatoes. — Fry about four slices of thinly sliced 
bacon until about half done, then put into the pan a small 
onion sliced, and one green pepper chopped. Fry until onion 
is a golden brown and bacon is crisp. Then put in a can of 
tomatoes, or equal amount of fresh tomatoes. Season well 
with salt and pepper and a tablespoon of sugar. Cook until 
well seasoned and quite thick. Just before serving about 
four slices of bread or toast may be cut in small squares and 
added to the tomatoes or they may be served on toast, or 
alone. Mrs. Lucile Stone Mallon. 

Green Tomatoes. — Slice tomatoes and let lie in salted 
water one hour; drain, sprinkle with sugar and roll in flour 
or corn meal and fry in butter. When brown on both sides 
season and serve. 

Beets. — Wash medium-sized beets, steam or bake until 
tender ■— from one to four hours. Put in cold water and 
remove skins. Cut in slices or dice. Season with salt, pepper 
and butter and serve hot. 

Beet Greens. — Wash thoroughly and scrape roots, cutting 
off ends. Drain, and cook one hour or until tender in a large 
quantity of boiling salted water. Drain, cut with knife and 
season with butter, salt and pepper. Serve with vinegar. 

Swiss Chard. — Cook the same as beet gTeens. 

Dandelions. — Wash thoroughly, remove roots, and parboil 
about ten minutes, put in boiling salted water and cook one 
hour, or until tender, drain and season with butter, salt and 
pepper. 

Spinach. — Pick over carefully a half peck of spinach, cut 
off roots; wash through several waters; drain by taking up 
in handfuls. Put in kettle and boil until tender. Then drain 
in colander, cutting fine with knife. Some like it chopped 
very fine. Then put in a sauce-pan with two tablespoons of 
butter, salt and pepper to taste. Stir until very hot, and 
serve. 

Creamed Spinach. — Cook and season one peck of spinach 
as above. Drain as dry as possible, chop fine with a knife. 


82 


Vegetables 

Make white sauce of two tablespoons butter, three table¬ 
spoons flour and one cup milk, one-fourth teaspoon salt and 
a little pepper. Beat spinach into sauce with a fork until 
thoroughly blended. Serve. 

Mrs. Marion Howard Turner. 

Hollandaise Spinach. — Cook spinach as usual, drain, put 
through colander until fine. Season well with butter, pepper 
and salt. Put in a mould. Keep hot. Serve with Hol¬ 
landaise and garnish with white of hard-boiled egg. 

Mrs. James Breed. 

Creamed Parsnips. — Wash and scrape parsnips, cut in 
dice and cook in boiling water until soft. Drain, add one 
cup of milk or cream, thickened slightly with flour, or use 
a few spoonsful of plain cream. Season with butter, salt 
and pepper. 

Fried Parsnips. — Boil until tender in a little salted water; 
cut in strips and fry in melted butter. 

Salsify. — Wash and scrape well, put immediately into cold 
water with little lemon juice or vinegar; cut into thin slices; 
put in boiling water; cook nearly one hour. Drain, and add 
rich milk or cream; thicken slightly with flour; season well 
with butter, pepper and salt. 

Scalloped Salsify. — Scrape salsify and let stand one-half 
hour in cold water to which a little lemon juice has been 
added. Boil until tender, drain, mash and moisten with 
cream or rich milk. To each cupful, add one-half teaspoon 
of butter and one well beaten egg. Put in buttered patty 
shell tins or scallop dish, sprinkle with bread crumbs and 
bake until crumbs are a nice brown. Do not have it too dry. 
Good with roast beef or steak. Mrs. James Breed. 

Mashed Turnip. — Wash and pare turnip, cut in slices or 
quarters, and cook in boiling salted water an hour, or until 
tender. Drain, mash and season with butter, salt and pepper. 

Creamed Turnip.— Wash turnip, pare and cut into dice. 
Cook in boil ins: salted water until tender; drain, add one 
cup of milk thickened slightly with flour, add one tablespoon 
of butter. Cook a few minutes and serve. 

Mrs. Botham. 

Peas. — Cook in boiling water twenty minutes, add a little 
suorar, dm in if necessary, and season with butter, pepper, 
salt and add cup of sweet cream. Let all come to a boil and 
serve immediately. 


83 


Vegetables 

String Beans. — Remove strings and cut into one-inch 
pieces or shred; wash, and cook in boiling water from one 
to two hours, adding salt last half hour of cooking. If not 
tender add soda the size of a bean. Drain. Season with 
butter and salt; also add a little cream if desired. 

Shell Beans. — Wash and cook in boiling water from one 
to one and a half hours, adding salt last half-hour of cook¬ 
ing. Cook in a sufficient quantity of water that there may 
be none left to drain off when beans are done. Season with 
butter and salt, cream may be added if desired. 

Dried Beans. — Wash the beans and soak over night. In 
the morning put into fresh water and boil slowly until 
tender, changing the water several times. Add salt to taste. 
When cooked, drain and season with butter, salt and pepper, 
adding a little sweet cream. Red kidney beans are especially 
good prepared in this way. Mrs. Belding. 

Succotash. — Remove the corn from the cob and an hour 
and a half before dinner put the cobs, with a few shelled 
beans, into cold water to boil; after one hour take out the 
cobs, put in the com, and boil half an hour. There should 
be no more water at first than will be necessary to make the 
succotash of the right thickness, as having too much occa¬ 
sions a loss of richness imparted by the cobs. Before you 
take up, add butter, pepper and salt. This is a much better 
way than to boil the corn on the cob and then cut it off. 

Mrs. A. G. Crooks. 

Cabbage, Boiled. — Remove outside leaves and cut in halves 
or quarters, place in cold salted water about one-half hour, 
to draw out insects that may be present, then put cabbage, 
uncovered, into kettle of rapidly boiling salted water, with 
one-fourth teaspoon of soda and cook until tender, about one 
hour. Chop and season with butter, salt and pepper, or 
prepare as desired. 

Scalloped Cabbage. — Cut one-half boiled cabbage in small 
pieces; put in buttered baking dish, sprinkle with salt and 
pepper, and add one cup of white sauce. Lift cabbage with 
fork that it may be well mixed with sauce. Cover with one 
cup of buttered crumbs, place in oven and bake until crumbs 
are brown. Fannie Merritt Farmer. 

Fried Cabbage. — Take a small cabbage, chop fine, put in 
frying pan with water enough to cover, apd cook until tender. 


84 


Vegetables 


Then add one teacup of sweet cream, piece of butter half the 
size of an egg, pepper and salt. Fry till nearly dry. Serve 
hot. Mrs. Frank White. 

Creamed Cabbage. — Chop one-half head of cabbage and 
put it into boiling water; boil ten minutes, then add one- - 
fourth teaspoon of soda, cook fifteen minutes or until tender 
with the kettle uncovered. Drain, pour over hot water and 
drain again. Return cabbage to the kettle, place on moderate 
fire, season with salt, pepper and a little cream, heat thor¬ 
oughly and serve. 

German Creamed Cabbage. — Boil cabbage uncovered in 
salted water till tender. Drain, saving one cup of the water 
and pour over the cabbage the following sauce. Blend well 
one tablespoon each of butter and flour, add the cup of water 
saved from the cabbage, stir until smooth and add one tea¬ 
spoon salt, dash of pepper and tablespoon of tarragon vinegar 
— boil two minutes. Mrs. Gertrude Skinner Washburn. 

Sauer Kraut. — Use winter cabbage. Cut in halves, cut 
out heart and shred. Place layer of cabbage in stone crock 
and sprinkle over it tablespoon of salt, then pack down evenly 
with pounder, add another layer of cabbage and salt and 
pound down again till juice appears and so on till crock is 
filled. Each layer should be pounded so that the juice covers 
over the top when crock is full. Place whole cabbage leaves 
over top and then put a plate over that. On the plate put 
a large stone so that its weight will bring the juice out of 
the cabbage. Put in warm place so that it will work and it 
is essential that all the juice comes to the top and runs off 
as this first water is bitter. It takes about two weeks to 
work and it must always be nice and juicy, if not add water. 
When done it should be kept in a cool place. 

Mrs. William H. Hogle. 

Sauer Kraut and Pork. — To one quart of sauer kraut, 
use two pounds of boiling pork, cover with water and cook 
slowly four hours. Season with pepper only. 

Mrs. H. L. McEntire. 

Brussels Sprouts. — Remove wilted or discolored leaves, let 
stand in cold salted water half an hour, cook in boiling salted 
water twenty minutes or till tender, drain, add salt, pepper 
and a generous piece of butter, shake the sauce-pan over the 
fire until the sprouts are evenly seasoned. Put on hot chop 


Vegetables 85 

plate and garnish with sections of lemon, or put in hot dish 
and serve with Hollandaise sauce. 

Miss Jean Hawkins. 

Cauliflower. — Soak the cauliflower in salt and water half 
an hour, then boil in slightly salted water until tender. 
Drain and serve with a cream or Hollandaise sauce. 

Mrs. George Hawkins. 

Cabbage Rolls in Tomato Sauce. — Mix together two cups 
of ground meat (lamb best), three-fourths cup uncooked rice, 
one small onion chopped, teaspoon grated cheese, season with 
salt, pepper and parsley and heat in frying pan. Take off 
four cabbage leaves carefully so as to keep whole and parboil 
in salted water ten minutes, drain and put as much meat in 
each leaf as it will hold, roll up, place in shallow pan close 
together, then cover with a thin tomato sauce and simmer 
for one hour. Mrs. Arthur Pancera. 

Cauliflower au Gratin. — Break a cooked cauliflower into 
flowerets; butter a baking dish, put in a layer of cauliflower 
then cream sauce and cheese; alternate layers of cauliflower, 
sauce and cheese until cauliflower is used, having the last 
layer sauce. Put over buttered cracker crumbs and put in 
the oven to bake. 

Asparagus. — Take the tender part of the asparagus, cut 
stalks of equal length, and tie in bundles; boil in salted water 
for twenty minutes; have ready slices of nicely toasted bread; 
dip these in the asparagus liquor, butter them, and lay on a 
hot dish; drain the asparagus; untie and arrange on toast; 
pour over all hot cream seasoned with butter. 

Mrs. M. S. Mallon. 

Asparagus with Cream Sauce. — Boil asparagus about 
twenty minutes in salted water, drain and lay on hot platter, 
pouring cream sauce over the tender part. 

Asparagus a la Hollandaise. — Pour Hollandaise sauce 
over tips of boiled asparagus. 

Creamed Celery. — Cut cleaned celery stalks in half inch 
slices, cover with boiling water and cook till tender and 
water is nearly evaporated. To about a cup and a half of 
cooked celery add one cup of cream sauce. Stir well and 
serve hot. 

Creamed Chestnuts. — Shell and blanch chestnuts, and 
cook in boiling water till tender. Drain, and add an equal 


86 


Vegetables 

measure of cream sauce. The creamed chestnuts may be 
sprinkled with grated cheese, covered with buttered crumbs 
and browned in the oven. 

Creamed Carrots. — Scrape the carrots, boil until tender, 
drain off water, cut in dice, return to kettle, put in milk or 
thin cream enough to cover, season well with butter, salt and 
pepper, thicken slightly with flour mixed with a little milk. 
Cook about fifteen minutes. Mrs. McVickar. 

Carrots Glace. — Scrape carrots and boil till tender. Slice 
in thick slices. Place in shallow well buttered baking dish, 
turning the slices in order that each piece may be covered 
with butter. Season with salt and pepper and sprinkle 
generously with sugar. Bake slowly in medium oven one- 
half hour and brown in broiling oven for a minute. 

Mrs. L. P. Hodge. 

Mashed Carrots. — Scrape carrots, cut in pieces and cook 
till tender. Mash fine and to each pint add one-half teaspoon 
of sugar, butter and salt to taste. 

Carrots and Peas. — To one pint of diced cooked carrots 
add the same amount of cooked peas. Heat well and season 
generously with butter, pepper and salt to taste. 

Stuffed Green Peppers. — Use green sweet peppers. Cut 
lengthwise and remove seeds. Put in boiling water for five 
minutes to parboil. Fill each one with a stuffing made of 
equal parts of softened bread crumbs and minced meat 
(chicken or veal preferred), well seasoned with salt, butter 
and a few drops of onion juice. Place in a baking dish with 
stock about one inch deep. Bake in a moderate oven one- 
half hour. Some prefer it without onion. Mrs. Beman. 

Stuffed Green Peppers. — One small onion and one green 
pepper each chopped fine, add one slice of finely chopped 
ham and fry ten minutes. To this add a small can of toma¬ 
toes and cook fifteen minutes with a little parsley, one clove 
of garlic, season to taste. Add bread crumbs enough to stuff 
the peppers which should be cut lengthwise, seeds removed 
and parboiled. Bake and serve hot. Mrs. L. C. Wead. 

Stuffed Peppers. — Remove seeds from six green peppers, 
wash, and parboil one-half hour, stuff with three-quarters 
pound of beef, and one-quarter pound of pork hamburged, 
three stalks of celery, one-half of a small onion, one table¬ 
spoon chopped parsley, one egg beaten light. Pour over one- 


87 


Vegetables 

half cup of tomato soup, bake one hour in very hot oven. 
Thicken one cup of tomato soup with one tablespoon flour 
and one tablespoon butter, pour hot over baked peppers and 
serve. Julia B. Lawler. 

Stuffed Peppers. — Cut ends from one dozen green pep¬ 
pers, remove all seeds, wash and let stand in cold water a 
half hour, pour over boiling water and boil hard for fifteen 
minutes. Make a filling of two cups of bread crumbs, one 
cup of meat, cooked beef or chicken put through food 
chopper, one tablespoon of butter, one cup of canned corn, 
one-quarter of a small onion grated, salt and pepper to taste. 
Fill peppers, put in tin with one cup of water, bake one-half 
hour in hot oven. Mrs. Mable Lawrence Lincoln. 

Stuffed Peppers. — Take eight medium sized green pep¬ 
pers, cut a small piece out of one side, removing seeds and 
membrane from inside lobes. Parboil for three or four 
minutes in salted water, then put in cold water until ready 
to use. 

Make filling as follows: Two tablespoons of butter, melted, 
stir into this two tablespoons of flour, then add two cups of 
milk and cream, season with salt and cayenne pepper and 
one teaspoon of finely cut parsley. Add to this one small 
can of crabmeat and two hard boiled eggs cut into coarse 
pieces. Fill peppers and sift bread crumbs that have been 
wet in melted butter over the top. Bake until brown. 

Mrs. Grace Munger Cantwell. 

Broiled Mushrooms. — Wash, stem and peel half a pound 
of mushrooms. Place them gills downward upon an oyster 
broiler over clear coals. Cook for two or three minutes, turn, 
and broil the other side. Serve upon thin squares of but¬ 
tered toast, sprinkle with salt, pepper, a bit of butter and 
serve very hot. Marion Harland. 

Baked Mushrooms. — Wash, shake the water from the gills, 
place in a shallow dish with bits of butter, one tablespoon to 
a pint of mushrooms, dust with salt and pepper. Bake ten 
minutes, add one-half cup of cream and return to oven until 
very hot. Serve with toast. Miss Bacon. 

Fried Mushrooms. — Wash, peel and dry one-half pound 
of mushrooms. Heat a generous spoonful of butter in a fry¬ 
ing pan, and when it hisses lay in the mushrooms, and fry 
three minutes on each side. Spread upon rounds of buttered 
toast, dust with salt and pepper, put a bit of butter on each 
and serve. Marion Harland. 


88 Vegetables 

Mushrooms with Tomatoes. — Cut rounds of bread and 

toast carefully. Place on each a slice of tomato and a good- 
sized mushroom, gills upward, with a bit of butter on each. 
Place in a shallow dish and bake until mushrooms and 
tomatoes are tender. Pour over a little melted butter and 
serve very hot. Miss Bacon. 

Okra. — Take young- and tender pods, cut off both ends to 
make the pods of uniform length. Drop the pods in hot 
water for ten minutes, drain, add hot stock or water to cover, 
let simmer until tender. Serve on a hot plate and pour over 
the following sauce. Cut a medium sized onion fine and cook 
ten minutes in a little water. Pour off the water and add 
the juice of a lemon and piece of butter size of a walnut. 

Barbadoes. 

Egg Plant. — Cut the* egg plant into slices one-quarter of 
an inch thick after removing the skin. Sprinkle the slices 
with salt, pile them one upon another. Place on them a plate 
holding a weight, let stand two hours or more to press out 
the juice. Dip the slices in egg and crumbs and fry on both 
sides in butter. Mrs. Belding. 

Creamed Egg Plant. — Peel egg plant, cut in cubes and 
boil in salted water — as little water as possible. Put in a 
buttered baking dish, cover with cream sauce and crumbs 
dotted with butter. Brown in oven. Mrs. Dan Mather. 

Spanish Egg-plant. — Peel one small eggplant, cut in dice 
and parboil five minutes. Two tomatoes peeled and sliced, 
small green pepper shredded and one small onion chopped. 
Butter a baking dish about two inches deep in which put 
vegetables in alternate layers seasoning with salt and put 
over some butter. Cover the last layer with bread crumbs 
and butter. Bake in moderate oven till done at least an 
hour. Instead of butter olive oil may be used pouring it 
over the vegetables when all are in dish. 

Miss Jean Hawkins. 

Cooked Cucumbers. — Select ripe cucumbers, peel and cut 
in large cubes, cook in boiling salted water about twenty 
minutes, drain and season with butter, pepper and salt and 
serve hot. Mrs. Frances Hale Fay. 

Kohl Rabi. — Peel, cut in pieces and cook till tender in 
boiling water, serve with a cream or Hollandaise sauce. 
When cooked it may be mashed and seasoned like turnip. 


89 


Vegetables 

French Artichokes. — Cut off stem close to leaves, remove 
outside bottom leaves, trim artichoke, cut off one inch from 
top of leaves, and with a sharp knife remove choke; then tie 
artichoke with a string to keep it in shape. Soak one-half 
hour in cold water. Drain, and cook thirty to forty-five 
minutes in boiling salted water with a little lemon juice. 
Remove from water, place up side down to drain, take off 
string and serve with Hollandaise sauce. 

Creamed Jerusalem Artichokes. — Wash and scrape well, 
slice into cold water, then cook in boiling, salted water until 
tender. Drain, add a little cream or milk, and season with 
butter, pepper and salt. Serve like salsify. 

Breadei Artichoke Bottoms. — Remove bottoms from can 
and dry on soft cloth. Beat one egg, add two tablespoons of 
milk, stir well and dip the bottoms one by one and roll in 
sifted bread crumbs. Fry in deep fat to an amber color, 
drain, put in hot dish and serve with sauce Tartare in bowl. 
Use as an entree with roast turkey or filet of beef. 

Baked Bananas. — Peel bananas and put in baking dish. 
Make a dressing of three tablespoons of melted butter, four 
of lemon juice and seven of sugar; baste the bananas fre¬ 
quently with this while cooking. Bake twenty minutes. 
This is good served with fricasseed chicken, or as a course 
by itself in a border of boiled rice with wafers and olives. 

Mrs. Mary Parmelee Olney. 

Fried Bananas. — Peel, cut in halves, roll in bread crumbs, 
then in egg, and again in bread crumbs, fry in deep fat until 
brown. Serve with lemons cut in quarters. 

Mrs. George Williamson. 

Fried Bananas. — Pare firm bananas and scrape, cut them 
in two and then lengthwise. Fry bacon as usual, when 
cooked remove from pan and put bananas in fat, brown one 
side and turn. Remove from pan as soon as cooked and 
garnish with the bacon. Miss Jean Hawkins. 

Plain Boiled Macaroni. —Break macaroni into short pieces 
of uniform length and cook in rapidly boiling salted water 
until tender, about forty-five minutes. Drain and rinse in 
cold water. Season as desired. 

Spaghetti is usually cooked unbroken, the ends of the long, 
slender sticks of paste are put in boiling water, and then as 
the heat and moisture softens the sticks they are coiled in 
the sauce pan. The cooking and dressing is the same as for 
macaroni. 


90 


Vegetables 

Creamed Macaroni. — Cook three-fourths cup of macaroni, 
broken in inch lengths, as usual, and drain. Scald one and 
one-fourth cups cream, stir in a cup of grated cheese, stir 
till cheese is melted, add fourth teaspoon salt, tablespoon 
butter and the macaroni. Lift the macaroni with a fork till 
it is covered with the sauce. Put it in oven in a buttered 
gratin dish. Sprinkle over a half cup of hot small bread 
croutons, browned in oven in butter and serve. Instead of 
using crou'tons, it may be sprinkled with buttered crumbs 
before putting in oven. 

Baked Macaroni. — Take a dozen sticks of macaroni; boil 
until tender in two quarts of water; put into a baking dish 
a layer of macaroni; then bits of butter and a little salt; 
then a layer of grated cheese; and so on until the dish is 
full; fill up with milk, and set into the oven; cover over, 
bake an hour slowly, then remove the cover and brown nicely. 

Mrs. M. K. Wead. 

Macaroni with Cream Sauce. — Cook macaroni in salted 
water; take from the water and pour over a rich white sauce 
and serve with grated cheese. 

Macaroni with Tomato Sauce. — Boil and drain as directed 
for plain boiled macaroni, pour over it one pint of tomato 
saitce. 

Spaghetti with Hamburg Steak. — Cook spaghetti as usual. 
Drain. On a large platter place a layer of spaghetti; then 
a thick layer of grated Italian cheese, another layer of 
spaghetti and more cheese and so on till required amount is 
used. In hot olive oil fry the amount needed of Hamburg 
steak, with onions, whole pepper corns and whole allspice 
to taste. Pour this over spaghetti and cheese and place in 
oven till cheese is thoroughly melted. Mrs. John Polites. 

Scalloped Macaroni and Veal. — One and one-half cups 
each of chopped cold veal, cooked, macaroni and tomato 
sauce. Butter a baking dish and put in alternate layers of 
macaroni, veal and sauce. Have top layer of macaroni. 
Cover with one-half cup of buttered crumbs and bake in oven 
until brown. Miss Ellison. 

Noodles. — Boil one package of small noodles in salted 
water until tender, about twenty or thirty minutes. Drain 
and rinse thoroughly with cold water. Return noodles to 
stove and add one cup cheese and nearly cover with milk. 


91 


Vegetables 

Just before removing from fire add two eggs beaten. Dice 
any kind of meat (Tuna fish may be used) and mix with 
cream sauce. To serve put the meat in center of platter 
with the noodles around it. 

Mrs. Sadie Willard Lawrence. 

Noodles and Bacon. — Take squares of bacon, fry crisp. 
Stir in cooked noodles. Break two eggs over top and stir. 
Serve when eggs are cooked. 

Mrs. Gertrude Skinner Washburn. 

Noodles with Spanish Sauce. — As much butter as willing 
to use. Slice an onion and let brown. Put in sliced, green 
pepper and parsley. Pour in can of tomatoes, a pimento 
cut up. Season highly. Boil slowly until well done. 
Thicken a little with flour. Put cooked noodles on plate and 
pour sauce around. Mrs. Gertrude Skinner Washburn. 

Boiled Rice. — To two cups of cold water add one-half cup 
of thoroughly washed rice; put in double boiler and cook 
slowly until tender and water all absorbed. Pour it into a 
sieve or colander and put under the cold water faucet letting 
the water run over it and shaking it well. Return to the 
double boiler with one and one-half cups of rich milk, a little 
salt and let cook until creamy; add salt and butter to taste. 
In all, cooking from two to three hours. 

Boiled Rice. — Put two quarts of boiling water into a stew 
pan; when the water boils hard pour in a cup of thoroughly 
washed rice and a good pinch of salt; let it boil hard for 
fifteen minutes, shaking the pan occasionally. Try the grain 
and if soft pour into colander immediately and put it under 
the cold water faucet, shaking it well; put it back on the 
range and cover until ready to serve. 

Rice and Cheese. — One-half cup of rice, wash and put in 
earthen baking dish with a scant quart of milk and one 
teaspoon of salt. Put in the oven at least one hour and a 
half before time for serving. When the milk is absorbed, 
in about an hour, there will be a brown crust over the top. 
Take from the oven and remove this. Have ready one and 
one-half cups of grated cheese, put this over the top and 
return to the oven to brown one-half hour. 

Miss Alice L. Hyde. 

Pillau (pronounced pillaff). — Make a rich broth of any 
kind of meat, using plenty of fat; add half a can of tomatoes, 


92 


Vegetables 

or you may use fresh tomatoes; cook thoroughly and strain 
through a colander; then to the liquid add one-third rice; 
cook slowly, stirring well at first, u'ntil all the liquid is 
absorbed and the rice is soft. Dr. Charles S. Richardson. 

Polenta. — Make a corn meal mush with one cup of meal. 
When cooked, put in one cup of grated cheese and stir till 
cheese is melted. Pour into mould, when hard cut in slices 
and fry brown in butter. Serve with an unstrained tomato 
sauce made on stock. Mrs. George Hawkins. 

Boston Baked Beans. — To one pint of dry beans allow a 
full half pound of pork, a large spoon of molasses, one 
teaspoon each of salt, sugar and mustard. Soak the beans 
over night; in the morning put them in fresh water and 
simmer until tender, but do not let them break to pieces; 
skim them out of this water into a quart bean pot. Mix 
molasses, sugar, etc., together in hot water enough to fill 
the pot; cut the rind of pork in squares and put it with the 
beans; as the water cooks away fill the pot with more, adding 
the last water within three hours of serving. Cook slowly 
from eight to ten hours, or longer. Mrs. George Noyes. 

Pork and Beans. — Two quarts of beans soaked in water 
over night; in the morning, parboil them until tender; drain 
through a colander; boil a pound and a half of pork in three 
pints of water for half an hour. Then into this water in 
which the pork has been cooked, put the beans, and let them 
boil ten minutes; put into a baking dish; add one tablespoon 
of molasses; bake several hours. Miss Chambers. 

Note.— Placing strips of salt pork all over the top of beans, 
in place of a piece in the centre, is preferred by many cooks. 

Boston Roast. — Mash two cups of cooked kidney beans, 
add one-fourth pound of grated cheese, one cup of chopped 
nuts, one chopped pimento, one tablespoon of chopped cooked 
onion and enough bread crumbs to form into a roll. Bake in a 
moderate oven basting with butter and water. Serve hot 
with tomato sauce. 

Nut Loaf. — One cup of rice boiled, one cup each of nut 
meats, cracker crumbs and milk, one egg, one and one-half 
teaspoons of salt, one-fourth teaspoon of pepper and one 
tablespoon of butter. Form into a loaf and bake. 

Mrs. Anna Bristow Kellas. 


ENTREES 

An entree is a dish served at dinner or luncheon between 
the regular courses. Formerly entrees came only between 
the two main courses but now much more latitude is given 
in their use. They often take the place of one of these 
courses even in formal luncheons. Meat, fish, eggs, vege¬ 
tables and occasionally fruit are used in entrees. Many are 
made from ‘ ‘ left overs ’ ’ and there is no place in cooking where 
more skill can be shown than in the preparation of warmed 
over dishes. As entrees are served from the side they are 
usually shaped in individual portions, or if not so shaped 
are separated into portions before being passed. Hot entrees 
include croquettes, rissoles, fritters, souffles, timbales, etc. 
Cold are aspics, chaudfroicls, mousses, etc. 

Salmon Chops. — One can of salmon, one-half cup of 
cream and one shredded wheat biscuit. Shape into chops 
with a stick of macaroni for bone. Put on ice for two hours. 
Roll in shredded wheat biscuit crumbs, then in mixture of 
beaten egg and one tablespoon of water and again in crumbs. 
Place in basket and fry in hot lard. Serve with Tartare 
sauce. Mrs. Josephine Lawrence Porter. 

Shrimp Cutlets. — To one cup of thick white sauce (see 
directions for croquettes) add one well beaten egg, one can 
of shrimps carefully picked over into small pieces and one 
teaspoon of lemon juice, paprika and salt to taste. Cool, 
shape into cutlets, egg-ancl-bread-erumb and fry in deep fat ; 
drain on soft paper and serve with Tartare sauce. 

Mrs. John Lincoln. 

Lobster Cutlets. — To one cup of thick white sauce (see 
directions for croquettes) add two cups of chopped lobster 
meat, one teaspoon of lemon juice, paprika and salt to taste. 
Shape into cutlets, egg-and-bread-crumb and fry in deep 
fat; drain on soft paper and serve. 

Crabs a la Patrick. — With pastry, bag and tube form 
artistic baskets or cups with seasoned mashed potatoes on a 
buttered pan, place in oven till delicately browned. Remove 
from oven and fill with creamed crab meat. Sprinkle the 
top with buttered cracker crumbs, replace in oven till crumbs 
are browned and garnish with parsley. Any creamed fish may 

be used. 


[ 93 ] 


94 


Entries 


Crabflake Timbales. — To one and one-half cups of crab- 
flakes, chopped fine, add three well beaten yolks of eggs, one- 
half teaspoon paprika, two cups of thin cream. Then fold 
in whites of the eggs beaten stiff. Cook in moulds placed in 
boiling water till firm in the center. Serve with cream sauce. 

Tuna Fish in Ramekins. — Remove fish from can and pour 
over boiling water, drain and pick fine. Make a sauce of 
two level tablespoons each of flour and butter, one-half tea¬ 
spoon each of salt and pepper and a cup of milk or chicken 
broth. Add the fish and put in buttered ramekins, cover 
with crumbs mixed with melted butter and put in oven to 
heat and brown. Mrs. George Hawkins. 

Tomato Timbales. — Three eggs, three-fourths cup tomato, 
strained, three or four mushrooms, pinch of salt, dash of 
paprika. Beat eggs, add tomato, then mushrooms chopped 
fine (after having soaked them in three tablespoons of water), 
also add water used for mushrooms. Then season with salt 
and paprika and just a little onion juice. Put in oven, in 
buttered timbale moulds, and cook about twenty-five minutes. 
Serve with cheese sauce. Mrs. James Breed. 

Salmon Timbale. — Scrape enough pulp from a raw salmon 
to make a cup and a fourth and pound in a mortar. Mix 
one-half cup of bread crumbs with two tablespoons of cream, 
stir on the stove till a smooth pulp, add fish, one-half tea¬ 
spoon salt, a little paprika; pound and press through a 
puree sieve. Then add one unbeaten white of egg and pound, 
then another white, pound till smooth and put through the 
sieve. Fold in carefully the stiffly beaten whites of two eggs 
and a cup of cream whipped. Butter small timbale moulds, 
decorate with truffles or peas and fill with mixture. Place 
moulds on paper in a pan, pour in hot water and cook till 
firm. Unmould and serve with thin Hollandaise. 

Mrs. Sarah Robb Taylor. 

Timbale of Halibut. — Take a half pound of uncooked 
halibut. Cut it into fine pieces, pound it in a mortar and 
pass it through a sieve. Mix a cupful of white bread crumbs 
with a half cupful of cream, and stir until it makes a smooth 
paste; remove it from the fire, add the fish pulp, a half tea¬ 
spoon of salt and a dash of paprika. Then beat in lightly, 
a little at a time, the whipped whites of five eggs. Fill but¬ 
tered timbale molds with the mixture, and place them in a 
pan of hot water in a moderate oven for thirty minutes. This 


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will fill a quart mold, or eight individual molds. Serve with 
a white or with a tomato sauce. Mrs. Belding. 

Turbot a la Creme. — Take a white fish or two pounds of 
halibut; steam or boil twenty minutes; break in flakes; 
remove the bones and sprinkle with salt and pepper. Take 
one quart of milk, three large slices of onion, a little parsley; 
put over the fire and boil one minute; mix four tablespoons 
of flour with one-half cup of butter, add a little milk and 
mix to a cream; then pour it into the boiling milk and stir 
and cook until it forms a thick cream; take from the fire; 
add the yolks of two well-beaten eggs, and strain through a 
coarse strainer. Put in a buttered baking dish a layer of 
sauce and a layer of fish alternately until the dish is full, 
the sauce being on top; sprinkle with bread crumbs and bake 
one-half hour in a moderate oven. May be baked in shells. 

Mrs. Sarah Robb Taylor. 

Deviled Crabs, Scallops, etc. — See pages 35-36. 

Oyster Patties. — Pill patty-shells with creamed oysters. 

Chicken Timbales. — To one cup of cooked finely chopped 
chicken, add a fourth of a cup of softened bread crumbs, one- 
fourth teaspoon each of salt and pepper, two well beaten eggs 
and one and one-fourth cups of cream. Mix well and put in 
small buttered moulds, set in a pan on thick paper, surround 
with boiling water and bake till firm in the center. Unmould 
and serve with Bechamel sauce. Mrs. Arnold. 

Chicken in Timbale Cases. — Blend two tablespoons each 
of flour and butter, add a cup of chicken broth, one-half 
cup of cream and cook till smooth. Then add a cup of 
cooked chicken cut fine and the same quantity of canned 
mushrooms cut in pieces. Season with salt and pepper and 
put in Swedish timbale cases. Mrs. George Hawkins. 

Chicken Timbale. — Scrape enough meat from chicken 
breast to make a half cup. Put in a mortar with the white 
of an egg and pound well. Then press through a puree sieve. 
Soak some bread crumbs in milk, put in a pan and cook till 
it leaves the side of the pan. Add a half cup of this to the 
chicken, one egg, half teaspoon of salt, a little pepper and 
nutmeg. Beat all well and fold in lightly half cup of cream 
whipped. Butter timbale moulds, decorate with truffle and 
put in mixture to within a third-inch of the top. Set in pan 
on thick paper, pour round hot water, cover and poach about 
eight minutes. Unmould and pour white sauce around. 

Mary Roland. 


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Mushroom Timbales. — One cup tomatoes put through 
sieve, three eggs beaten with tomatoes, six mushrooms 
chopped fine. Cook for two minutes in one-half tablespoon 
butter, pinch of salt and paprika, and just a little onion 
juice. Bake one-half hour in butteredi timbale molds. Serve 
with cheese sauce, which is ordinary cream sauce with about 
two tablespoons of grated cheese. Mrs. James Breed. 

Scrambled Eggs. — Scrambled eggs with a little cooked 
canned tomato added to give color, and a few drops of onion 
juice. Three-cornered pieces of toast put around the platter. 

Mrs. William Breed. 

Chicken Souffle. — Put one-half pound of raw chicken 
through meat chopper and pound in a mortar with yolks of 
two eggs. Add one-fourth teaspoon salt, little cayenne and 
put through a sieve. Then add a cup of white sauce, half a 
cup of cream whipped and whites of two eggs beaten stiff. 
Put in small buttered moulds, cover with buttered paper and 
poach about twenty-five minutes. Unmould and serve with a 
rich white sauce. 

Chicken a la King. — Two cups chicken, one can mush¬ 
rooms, two Spanish sweet peppers (canned), one tablespoon 
butter, one heaping tablespoon flour, one-half pint cream, 
one-half pint milk, salt and paprika to taste. Melt butter, 
remove from heat; add flour and stir until smooth; add 
cream and milk and return to fire. When boiling add other 
ingredients. Serve on toast. This will serve four. One 
four-pound fowl will serve eight. Dr. Daisy Van Dyke. 

Chicken Patties. — See ‘ ‘ Filling for Chicken Patties, ’’ 
page 61. 

Bouchees. — Small pastry shells filled with creamed meat 
are called bouchees. 

Rissoles. — Roll puff paste one-eighth inch thick and shape 
with round cutter. Place a teaspoon of finely chopped sea¬ 
soned meat moistened with thick cream sauce on each round, 
brush edge of half a round with water and fold over like 
turnover. Press edge together. Cook in oven or egg and 
crumb and fiy in deep fat. Croquette mixture may be used. 

Boudins. — One pint of cold chopped meat. One table¬ 
spoon of butter, two tablespoons of dried bread crumbs, one- 
half cup of stock or boiling water, two beaten eggs, salt and 
pepper to taste. Put all ingredients over the fire and stir 


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until nicely mixed. Fill custard cups two-tliirds full, stand 
in a baking pan half filled with boiling water, and bake in a 
moderate oven twenty minutes. When done turn carefully 
on a heated dish, and pour around them cream, or BechameJ 
sauce. Mrs. Chipperfield. 

Boudins a la Reine. — To every pint of finely chopped 
cooked chicken or veal allow one tablespoon of butter, half 
cup of cream, whites of three eggs and one tablespoon of 
chopped parsley, salt and pepper to taste. Melt the butter, 
add it to the chicken with the cream and seasoning, mix well, 
rubbing it to a paste with a spoon. Beat whites of eggs to a 
stiff froth and add carefully to the meat; fill cups two-thirds 
full and bake twenty minutes like custards in a pan of water. 
Serve with Bechamel sauce. Mrs. George Hawkins. 

Ham Souffle. — Cook a slice of onion in a tablespoon of 
butter, add tablespoon of flour, stir till blended and add two 
cups of milk. Cook a few minutes and strain. Add a half 
teaspoon of paprika, half cup of bread crumbs, two cups of 
finely chopped ham. Stir well, add beaten yolks of three 
eggs and fold in whites. Put in buttered moulds, cook in 
hot water till firm, unmould and serve with tomato sauce. 

Creamed Sweetbreads. — Prepare two pairs of sweetbreads 
according to directions (see “ Meats ”), then break into 
pieces and add one can of mushrooms. Squeeze over all the 
juice of one-half lemon. Put in a double boiler one cup of 
cream, one of veal stock or juice of mushrooms, one small 
onion, a little mace and nutmeg. Put over fire and when 
hot stir in one tablespoon of flour which has been mixed with 
one and one-half tablespoons of butter. Let this cook slowly 
ten minutes. Then strain and add sweetbreads. Serve imme¬ 
diately. Mrs. George Hawkins. 

Baked Stuffed Tomatoes. — Make a cream sauce of one 
tablespoon each of butter and flour and one cup of cream. 
Into the sauce put one tablespoon each of chopped green 
pepper and chopped red pepper, then add two eggs well 
beaten. Stir in one can of crab meat. Hollow out firm ripe 
tomatoes of uniform size, salt, drain and fill with the mixture 
and bake slowly one-half hour. Mrs. Lou Allen Jones. 

Cheese Timbales. — Beat four eggs slightly and add three- 
fourths cup of water, one-third cup heavy cream, three table¬ 
spoons grated cheese, two and a half tablespoons of melted 
butter, one-half teaspoon salt, a little cayenne and a few 

4 


98 


Entries 


drops of onion juice. Stir well and pour in buttered indi¬ 
vidual moulds, set in pan of hot water and bake till firm. 
Remove to a hot dish and pour around a bread sauce. 

Fanny Merritt Farmer. 

Cheese Fondue, Cheese Ramekins, Gnocchi a la Romaine, 
etc. — See “Cheese,’" pages 133-134. 

Italian Macaroni. — Cook macaroni. Have ready some 
grated cheese, chopped onion (enough to flavor), tomato and 
stock. Butter a dish and put in a layer of macaroni, cheese, 
some tomato, a little onion, some stock, butter, salt and pep¬ 
per. Continue in this way until the dish is full, pour over 
one teaspoon of Worcestershire sauce. Then set the dish on 
the range; stir all thoroughly; take from the range, put a 
layer of cheese over the top and bake. 

Mrs. George Hawkins. 

Fritter Batter. — Beat the yolks of two eggs till light and 
lemon colored, add two-thirds of a cup of milk, one-fourth 
teaspoon of salt and pour over one cup of sifted flour! Beat 
well, then beat in one tablespoon of olive oil and place in 
refrigerator one hour or more. When ready to use fold in 
the stiffly beaten whites of two eggs. 

Banana Fritters. — Peel and scrape bananas, slice each 
lengthwise and cut across making four pieces. Sprinkle with 
powdered sugar and lemon juice and let stand an hour before 
using. Drain, dip in batter and fry. 

Orange Fritters. — Peel oranges and divide in sections, 
remove coarse fiber, sprinkle with powdered sugar, let stand 
awhile and drain well. Take a section on a fork, dip in batter 
till well covered and fry in deep lard. 

Fresh peaches, apricots or pears may be used as above. 
Canned fruit may be used after draining. 

Fritter Sauce. — Cream one cup of sugar and a half-cup of 
butter, add two teaspoons of vanilla, then a third of a cup 
of boiling water. Stir well and fold in a white of egg beaten 
stiff. Orange or lemon juice may be used. 

Mrs. Sumner. 

Apple Fritters. — One and one-third cups of flour, two and 
one-half level teaspoons baking powder, one-half level tea¬ 
spoon salt, two-thirds cup of milk, one egg well beaten, two 
or three apples sliced thin. Sift together the flour, baking 
powder and salt, then add the milk and egg. Beat well and 


Entries 99 

add the apple. Drop by spoonfuls into deep hot fat and 
cook until well browned and the apple is tender. Drain on 
brown paper and sprinkle with powdered sugar. 

Mrs. Marshall Howard. 

Pineapple Fritters. — Sift together one cup of flour, one 
teaspoon of baking powder and one-fourth teaspoon of salt, 
add three-fourths cup of milk and two well beaten eggs. 
Beat all ten minutes. Drop one-fourth slice of canned pine¬ 
apple into one tablespoon of batter and fry in very hot fat. 

Sauce. — Blend one tablespoon each of butter and flour, 
add one cup of pineapple juice and juice of half a lemon 
and cook till smooth. Julia B. Lawler. 

Queen Fritters. — Put one-fourth cup of butter (scant) in 
a sauce pan and pour on half cup of boiling water. As soon 
as it boils add one-half cup of flour and stir constantly until 
mixture leaves sides of the pan cleaving to the spoon. 
Remove from fire and add two unbeaten eggs, one at a time, 
beating mixture thoroughly between addition of eggs. Drop 
by teaspoonful in deep fat and fry till they expand to mere 
shells. Drain, make an opening and fill with preserves or 
marmalade, sprinkle with powdered sugar and serve. 

Mrs. Gertrude Skinner Washburn. 

Corn Cakes or Fritters. — One dozen ears of grated corn, 
five tablespoons of thick sweet cream, two tablespoons of 
flour, yolks of two eggs, whites of three well-beaten eggs with 
a little salt. Do not turn them on the griddle until they are 
thoroughly cooked through, as it requires more time than for 
common griddle cakes. Fry in butter. This batter can be 
dropped into hot lard and fried, thus making corn fritters. 

Mrs. Ralph. 

Com Fritters. — To one well-beaten egg add one-half cup 
of milk, one cup each of flour and corn, two teaspoons of 
salt, few grains of cayenne, and a tablespoon of olive oil. 
Drop by spoonfuls into deep fat, fry six to eight minutes, 
drain and serve hot. Mrs. Willard H. Ames. 

Chicken Mousse Salad One cup of hot chicken stock, 
add two teaspoons granulated gelatine, soak in two table¬ 
spoons cold water; add one cup of cold chicken, chopped fine, 
cup of whipped cream, whites of two eggs beaten stiff, one- 
half teaspoon salt, paprika and celery salt, two tablespoons 
chopped olives. Chill in mould from two to three hours and 
serve with cream or Mayonnaise dressing. 

Miss Frances Dorrance. 


100 


Entries 


Cold Asparagus Mousse. — From a bunch of asparagus, cut 
off enough tips to line eight small molds. The tips may be 
set close together or a little distance apart and should be 
cut to the exact height of the molds. Tie these together and 
cook as usual until just tender. To the water in which tips 
are cooked add the rest of the asparagus, a cup of chicken 
broth or water, two slices of onion, two cloves, three slices of 
carrot and a half teaspoon of sweet herbs, cover and cook till 
asparagus is tender, then remove everything from the water 
except asparagus and press through a sieve. There should 
be one cup of pulp and liquid, if more let it evaporate by 
slow cooking. Soften one tablespoon of granulated gelatine 
in one-fourth cup of cold water and set dish in boiling water 
to dissolve gelatine. Add gelatine, one-half teaspoon of salt 
and one-fourth of paprika to the puree — stir occasionally 
while cooling, when it begins to thicken fold in a cup of 
heavy cream which has been beaten stiff. When all is stiff 
enough to hold its shape fill the lined molds. When cold, 
serve unmolded on crisp lettuce with French dressing. 

Janet McKenzie Hill. 

Aspic Jelly. — Soften two ounces of gelatine in cold water, . 
pour over five cups of hot consomme, stir, strain and pour 
into molds. 

Jellied Cutlets. — Cut cold boiled fish into flat even pieces 
for serving. Lay them in a pan, leaving spaces between, 
place on each a thin slice of hard boiled egg and pour over 
enough aspic to just cover (a little lemon juice in the aspic). 
When the jelly is set, cut apart with a sharp knife. Serve 
garnished with creamed horseradish sauce and parsley. 

Mrs. Arnold. 

Chaudfroid Sauce. — For covering galantine of chicken, 
sweetbreads, etc., that are to be served cold. To a pint of 
white or Bechamel sauce while hot, add two tablespoons 
granulated gelatine which has been softened in cold water. 
Stir till gelatine is dissolved, strain and use as soon as it 
begins to thicken. Fill' any uneven places on the meat with 
sauce before covering so that when finished it may have a 
smooth, even surface. Use tomato sauce when a red color is 
desired. Mayonnaise dressing is sometimes used in place of 
sauce. 

Chaudfroid of Chicken. — Cut cold cooked chicken in cut¬ 
lets and chill. Cover with tomato chaudfroid sauce and 
decorate with truffles. When set, pour over liquid aspic 



Entries 


101 


beginning to thicken and set aside to chill. On a platter 
arrange a bed of lettuce, in the center pile cold cooked as¬ 
paragus tips marinated with French dressing. Place the 
cutlets around this. 

Chaudfroid of Sweetbreafs. — Cut cooked and chilled 
sweetbreads in halves and cover with chaudfroid sauce. 
Decorate with truffles and the white of hard boiled eggs. 
Pour over liquid aspic beginning to thicken and let chill. 
Serve with lettuce salad. Mrs. George Hawkins. 

Mushrooms. — Put mushrooms in a saucepan with large 
piece of butter. Cook about eight minutes. Add cream and 
seasoning just before serving. Serve on toast. 

Mrs. James Breed. 

Swedish Timbale Cases. — Batter No. 1.— To one beaten 
egg, add one-half cup of milk, a half teaspoon of salt and 
stir this slowly into three-fourths of a cup of flour, beat well 
and add two teaspoons of olive oil. Let stand an hour or 
more before using. 

Batter No. 2.— Two yolks of eggs, one-half cup of milk, 
three-fourths cup of pastry flour and one-half teaspoon of 
salt. Prepare as above and let stand two hours. 

Plain and fluted irons mounted on long handles are used 
for shaping timbale cases. To use, have fat deep enough to 
cover the iron. Put it in the melted fat and let the two heat 
together. Then drain and dip in the batter — held in a small 
cup — to a little more than half its height. Put the iron at 
once in the fat covering the whole cup and keep there till the 
batter is crisp and light colored, then remove from the iron 
and turn upside down to drain. If the cases are soft rather 
than crisp, batter is too thick and must be diluted with milk. 

Cases made from moulds in the form of clubs, spades, etc., 
are ideal for card parties. 

Pastry Bag. — A pastry bag is easy to handle and of great 
utility where ornamental dishes are desired. In placing soft 
materials as whipped cream, icings, Mayonnaise, vegetable 
purees, etc., it is indispensable. To use, place the tube, turn 
back the upper edge of the bag and put in the preparation. 
With the right hand carefully twist the bag above the con¬ 
tents, guide the tube with the left hand and force out the 
contents by slight pressure with the right hand, while hold¬ 
ing the tube vertically, horizontally or at any angle accord¬ 
ing to the design to be made. 


CROQUETTES 

General Directions.— One tablespoon of butter; one tea¬ 
spoon of onion juice, if desired; two tablespoons of flour; 
one teaspoon of salt; one cup of cream; one-fourth teaspoon 
of pepper; one egg; dash of cayenne; dash of nutmeg. Put 
the cream into a double boiler and scald. Rub the butter 
and flour together, add to the cream and stir until the sauce 
is thick, add seasoning, remove from the fire, and stir in the 
beaten egg, cook a moment, then, add one pint finely chopped 
meat. Stir thoroughly, and pour on a platter to cool. Let 
stand two hours or more. Have ready a beaten egg, then 
take a tablespoon of the mixture, roll lightly between the 
hands into a ball. Have plenty of sifted crumbs on a board, 
roll the ball lightly on the crumbs into the shape of a cylinder 
then drop in the egg and roll again in the crumbs. When 
the lard is hot (see directions for frying), dip frying basket 
in lard to grease, take out and lay in the basket three or four 
croquettes and immerse in the hot fat to cook to a delicate 
brown. Take from the basket and place on a brown paper 
in the heater until ready to serve. 

Directions for Frying.— Use good sweet lard in a deep 
kettle. Substances which are moist as fish balls, croquettes, 
. oysters, etc., should be first dipped in beaten egg, then rolled 
in sifted bread or cracker. A quantity of this can be pre¬ 
pared and kept ready for use. The temperature of the fat 
for frying should be high enough to brown a bit of bread in 
half a second. Use frying basket. If preferred use olive oil 
or cotton-seed oil instead of lard. 

Chicken Croquettes.— One pint of cream come to a boil; 
thicken with two even tablespoons of butter and four heap¬ 
ing tablespoons of flour. Season with one-half teaspoon of 
salt; a few grains of cayenne pepper. The sauce should be 
very thick; add a beaten egg just as it is taken from the fire. 
One-half pound of cooked chicken chopped fine; season with 
one-fourth teaspoon of salt; one teaspoon each chopped par¬ 
sley, lemon juice and chopped celery, stir into the hot sauce; 
mix thoroughly; spread thin on a platter until perfectly cold 
and stiff. Shape croquettes, roll in the beaten white of an 
egg and cracker dust, and fry. 

One four-pound chicken makes twenty-six croquettes. 

, * Mrs. L. C. Wead. 


[ 102 ] 


103 


Croquettes 

Veal Croquettes. — Same as chicken. 

Royal Croquettes. — One-half pint of cooked breast of 
chicken, chopped fine; one-half pint of cooked sweetbreads 
cut fine. One gill of minced mushrooms. Follow “General 
Directions’' given for making croquettes, adding a little 
lemon juice. Mrs. George Hawkins. 

Sweetbread Croquettes. — One pair of sweetbreads pre¬ 
pared according to directions (see “ Meats ”). Make a 
cream sauce of the following: one tablespoon of butter, one 
gill of sweet cream, one-fourth teaspoon of white pepper, 
two tablespoons of flour, one of chopped parsley. When this 
is cooked, take from the fire, add the sweetbreads, salt to 
taste, parsley, and if you like, two teaspoons of chopped 
mushrooms, mix well and turn out to cool. They should 
stand at least five hours in a cool place to form nicely, then 
form into croquettes. Dip first in egg and then in bread 
crumbs and fry in boiling fat. Miss Alice Watkins. 

Oyster Croquettes. — Boil twenty-five oysters in their 
liquor five minutes, drain and cut fine with a silver knife and 
drain again. Make a cream sauce out of one tablespoon of 
butter, two of flour, one gill of oyster liquor and one gill of 
cream, when cooked add oysters and beaten yolks of two eggs. 
Cook a moment, take from the fire and add a tablespoon of 
chopped parsley, ten drops of onion juice, a grating of nut¬ 
meg, salt and pepper to taste. Spread on a platter and 
follow “General Directions” for croquettes. 

Miss Jean Hawkins. 

Oyster Croquettes. — One pint of cream, one tablespoon of 
butter, four large tablespoons of flour, salt and pepper to 
taste. Parboil one pint of oysters, drain and cut into small 
pieces and mix with the cream sauce. Cool. Drop a spoonful 
into the crumbs, roll in eggs then in crumbs again, repeat 
the eggs and crumbs and fry in very hot lard. 

Mrs. Grace Munger Cantwell. 

Crab Croquettes. — Shred enough crabmeat to make one 
pint. Make a sauce of one cup of cream, one tablespoon 
butter and two of flour and beaten yolks of two eggs. Add 
a hard boiled egg chopped fine, level teaspoon salt, one-half 
of onion juice and pinch of cayenne pepper. Stir in crab- 
meat ; pour on platter and when cold, crumb and fry in deep 
f a t. Mrs. George Hawkins. 


104 Croquettes 

Lobster Croquettes. — To one cup of hot white sauce (see 
directions for croquettes) add two cups of finely chopped 
lobster meat and one teaspoon lemon juice. Stir all together, 
pour on platter to cool. Then shape, roll in crumbs, eggs 
and crumbs and fry. Serve with tomato sauce or any sauce 
desired. 

Tuna Croquettes. — Make as oyster croquettes, cutting the 
fish with scissors. 

Salmon Croquettes. — One can of salmon, picked fine, nine 
crackers rolled fine, three eggs well beaten, two tablespoons 
of butter, salt, milk to make very soft. Shape, roll in cracker 

crumbs and fry in hot lard. Mrs. Agnes Haskell Seaver. 

• 

Fish Croquettes. — To two cups of cold finely flaked had¬ 
dock or any cooked fish, add one cup of hot white sauce (see 
directions for croquettes). Stir well, pour on platter to cool, 
shape and fry in deep fat. Drain, arrange on hot dish and 
garnish with parsley. 

Potato Croquettes. — Beat the yolks of four eggs light and 
add to five cups of freshly mashed potatoes; mix well, then 
add two tablespoons of chopped parsley, one-fourth cup of 
cream, one teaspoon of onion juice, salt and pepper to taste. 
Mix well, stir over the fire until potato is heated through; 
cool, form into croquettes, dip in egg and crumbs and fry 
in smoking hot fat. Huntingdon Cook Book. 

Rice and Meat Croquettes. — One cup of boiled rice, one 
cup of finely chopped cooked meat, any kind; one teaspoon 
of salt, a little pepper, two tablespoons of butter, half a cup 
of milk, one egg. Put the milk on to boil, add the meat, rice 
and seasoning. When this boils, add the egg, well beaten, 
stir one minute. After cooling, shape, dip in egg and cracker 
crumbs and fry in hot lard. 

Rice Croquettes. — One large cup of cooked rice, half a cup 
of milk, one egg, one tablespoon of sugar, one of butter, half 
a teaspoon of salt, a slight grating of nutmeg. Put the milk 
on to boil, and add the rice and seasoning. When it boils up 
add the egg, well beaten. Stir one minute then take off, 
spread on platter to cool. When cold, shape, roll in egg and 
cracker crumbs and fry in hot lard. Mrs. W. H. King. 

Macaroni Croquettes. — Cook three ounces (about twelve 
sticks), of macaroni and cut into one-fourth inch pieces. 
Rub one large tablespoon of butter and two of flour to a 


Croquettes 105 

smooth paste and stir into one-half pint of boiling milk. Stir 
until a thick paste is formed, and add two generous table¬ 
spoons of grated cheese, the yolks of two eggs and cook a 
moment ; add the macaroni, salt and pepper to taste and 
spread on platter to cool. Proceed as for any croquette. 
Serve with tomato sauce. Mrs. George Hawkins. 

Cheese Croquettes. — Three tablespoons of butter, one- 
fourth cup of flour, yolks of two eggs, two-thirds of a cup of 
milk, one and one-half cups of mild cheese grated, little salt 
and white pepper, dash of cayenne. Make a thick sauce of 
the butter, flour and milk, add yolks of the eggs unbeaten; 
when well blended add cheese. As soon as the cheese melts 
remove from the fire, add seasoning, spread in a shallow pan 
to cool; then cut in strips one-half inch thick and three inches 
long, dip in crumbs, eggs and crumbs again. Pry in deep 
fat. Serve for a cheese course. Miss Mary Fay. 

Egg Croquettes. — Make a sauce of one tablespoon of 
butter, two of flour and one pint of milk; when cooked stir 
in carefully the beaten yolk of an egg. To the sauce add the 
finely chopped whites of six hard boiled eggs and the mashed 
yolks; salt and pepper to taste. Stir all together and when 
cool proceed as for any croquette. Serve with Tartare sauce. 

Sweet Potato Croquettes. — To two cups of hot riced sweet 
potatoes add three tablespoons of butter, one-half teaspoon 
of salt, a few grains of pepper, and one beaten egg. Shape 
in croquettes, dip in crumbs, egg, and crumbs again, fry in 
deep fat, and drain. 


SALADS 


All kinds of meat and fish used for salad should be set on 
the ice in a marinade of French dressing. 

Salad dressing may be varied by using vinegars of different 
flavors such as tarragon, celery, etc. 

Rubbing a cut onion or garlic around the inside of a salad 
bowl is sufficient when only a slight onion flavor is desired. 

The garnishes should be of the lightest and freshest kind. 
In arranging a salad, handle it very lightly and never use 
pressure to get it into form. The white leaves of the celery, 
the heart of the lettuce head, or the new leaves of the nastur¬ 
tium make pretty garnishes. 

When radishes are used, wash round red ones, cut off the 
leaves and root, and with a sharp knife cut down the outer 
skin in five or six sections, beginning at the root end and 
taking care not to separate the petals so formed from the 
base. Then throw into iced water for an hour or two when 
each radish should be firm and crisp, with the petals stand¬ 
ing out distinctly. 

To fringe celery for a garnish cut the stalks into two inch 
pieces. Beginning on the round side and at one end cut down 
half an inch, making as many thin slices as possible. Turn 
the stalk, and cut the opposite end in the same way. Set the 
pieces in very cold water with a little lemon juice and the 
shreds will curl over and meet in the center of the stalk. 

As a rule, subject, however, to exceptions, light vegetable 
salads dressed with French dressing are served at dinner; 
while heavy meat or fish salads are used for luncheon or 
supper and are served will Mayonnaise or cream dressing. 

Lettuce, How to Keep.— Wash, drain from all water and 
place in a napkin or a covered pail, and put on the ice in 
the refrigerator. It will keep fresh several days. Celery 
can be kept the same way. 

Mayonnaise Dressing.— To the yolks of three eggs (raw) 
add a little oil, a pinch of salt, beat with silver fork on platter 
until it thickens. Repeat this until you have it salt enough 
and quite thick (as the vinegar will thin it). Add the oil 
gradually, beating all the time. Add at last juice of lemon 
or vinegar with' a little mustard and red pepper to taste. 
Add two tablespoons of cream, whipped, or the stiffly beaten 

[1061 


Salads 


107 


white of one egg. Put in a cool place until ready to use. 
\ ou can use Mayonnaise mixer in place of fork. 

Mrs. Breed 

Note.— If Mayonnaise dressing should separate, take a 
fresh yolk and add very gradually the separated dressing 
beating all the time ; this will restore it to the right con¬ 
sistency. 

All Mayonnaise used with fruit salad is improved by add¬ 
ing whipped cream. 

Mayonnaise Dressing. — One level teaspoon each of salt, 
powdered sugar and mustard, one-fourth teaspoon paprika 
or white pepper, two tablespoons each of lemon juice and 
vinegar, yolks of two eggs, and one coffee cup of oil. 
Thoroughly chill the oil, bowl and spoon before beginning 
the dressing. Mix dry ingredients in a bowl, add yolks, mix 
well, add the oil a drop at a time at first. Stir constantly 
and as the mixture thickens, thin with lemon juice and vinegar 
used alternately. Then add more oil in larger quantities 
until all is used, then the well-beaten whites of the eggs. All 
lemon juice may be used. If the mixture should curdle it is 
because the oil has been added too rapidly and may be 
remedied by taking another egg yolk and adding the curdled 
mixture to it slowly. Mrs. Helen Willard Lillis. 

Mayonnaise Dressing. — Two egg yolks, one-half teaspoon 
each of salt and pepper, one-fourth teaspoon of mustard, four 
tablespoons vinegar or lemon juice, two cups olive oil, three 
tablespoons boiling water. Beat the yolks, add seasonings 
and beat again; then beat in the vinegar or lemon juice (use 
an egg beater) add one teaspoon of oil and continue beating; 
add oil, a teaspoon at a time, four or five times, beating 
vigorously meanwhile, then add oil by the tablespoon till all 
has been used. Finish with the boiling water, beating it in 
like the oil. Cover and store in a cool place. 

American Cookery. 

Cooked' Mayonnaise. — Put the yolks of two eggs into a 
bowl and turn one cup of olive oil over them; let stand until 
ready to use. Take one heaping tablespoon of flour, one 
tablespoon of butter and blend; add one teaspoon of salt, 
one tablespoon of vinegar and one cup of cold water, cook 
until thick. Take from fire and while it is boiling pour it 
over oil and eggs. Beat at once with Dover beater until it 
is thick. Season with lemon juice, paprika and mustard. 

Mrs. Edgett. 


108 


Salads 


Whipped Egg Fruit Dressing.— To the white of one egg 
allow a tablespoon of olive oil. Whip first the egg, adding 
oil gradually as in Mayonnaise. Flavor with lemon juice, 
salt, cayenne, etc., as for Mayonnaise, or substitute pure fruit 
cordials; failing these, use a pure fruit syrup, fresh or pre¬ 
served. Fletcher-Berry. 

Cream Dressing, No. 1. — Two eggs, one teaspoon of salt, 
one-fourth of a teaspoon of mustard, one-fourth of a teaspoon 
of white pepper. Butter the size of a lemon. Three table¬ 
spoons of vinegar. Cook slowly until it thickens, stirring all 
the while. Add one cup of sweet cream whipped before 
pouring over the salad. For cabbage salad use one-lialf a 
cup of vinegar and cook cream in the dressing. 

Mrs. W. H. King. 

Cream Dressing, No. 2.— One-half cup of vinegar (if 
strong add two tablespoons of water), two tablespoons of 
butter, two teaspoons of salt, a little red pepper. Heat the 
vinegar hot, add the butter, pepper and salt, put in three 
well-beaten eggs, stirring quickly. When thick set away to 
cool. When ready to serve the salad, add one cup of cream, 
whipped. Mrs. H. D. Thompson. 

Cream Dressing, No. 3. — Boil together two-thirds of a cup 
of vinegar of medium strength, a piece of butter size of a 
walnut and two tablespoons of sugar. Beat the yolks of four 
eggs well; add one-half teaspoon of mustard, same of white 
pepper. Pour the boiling vinegar, etc., slowly on the eggs, 
beating all the while. Then put it in a double boiler and 
cook for a few minutes until it thickens. When ready to use 
add one part of the dressing to three parts whipped cream. 
For a fruit salad a little more sugar may be added to the 
cream. Mrs. Winifred Dustin Doremus. 

Sour Cream Dressing.— One cup of thick sour cream, small 
piece of butter, one whole egg or two yolks, well beaten, one- 
half teaspoon of mustard, one teaspoon of tarragon vinegar, 
one-half teaspoon of salt, a dash of white pepper and one 
tablespoon of sugar. Cook till quite thick, stirring constantly. 
Place in a glass jar and keep in a cool place. When used 
add a little whipped cream. 

Mrs. Emilie McClary Woodbury. 

French Dressing.— Dissolve a teaspoon of salt, as much 
pepper as desired, a little red pepper in oil. Then add about 
one-half cup of oil, beating it thoroughly, adding vinegar to 
taste, with a little lemon juice. Mrs. 0. L. Chapin. 


Salads 


109 


French Dressing. — Into a small fruit jar, put one-half 
teaspoon salt, one-fourth of paprika, six tablespoons of oil, 
two of lemon juice or one each of plain and tarragon vinegar. 
Put on the rubber and the cover and shake vigorously to 
emulsify. These ingredients may be put in a glass bottle 
suitable for the table and emulsified there. 

Mrs. George Hawkins. 

Peanut Butter Dressing. — Blend well a tablespoon of pea¬ 
nut butter with three tablespoons of oil and two teaspoons of 
vinegar, add salt and pepper as needed. Use with lettuce or 
apples on lettuce. Mr. Spaulding. 

Italian Dressing. — One-half teaspoon of salt, mashed clove 
of garlic, saltspoon of white pepper, teaspoon of tomato 
catsup. Stir these thoroughly together then add gradually 
four tablespoons of olive oil and add one tablespoon of tar¬ 
ragon vinegar. Beat well and pour over dinner salad. 

Mrs. Chipperfield. 

Roquefort Cheese Dressing. —Add to French dressing 
finely crumbled Roquefort cheese in quantity to suit one’s 
taste. Serve with French endive or romaine. 

Thousand Island Dressing. — Put in a pint can one cup of 
olive oil, the juice each of half a lemon and orange, a tea¬ 
spoon of grated onion, half a teaspoon of salt, a fourth of 
paprika, a level one of mustard and one of Worcestershire 
Sauce. Put on rubber and cover; shake till well mixed and 
creamy. Then pour at once over salad. Suitable for peas, 
endive, tomato or any green salad. 

Thousand Island Dressing. — Mix a dash of paprika and 
salt with one-half teaspoon each of lemon juice and Worces¬ 
tershire Sauce, then stir it lightly into one-half cup of Mayon¬ 
naise, add one pimento chopped, also a tablespoon of chives, 
one of Chili sauce and three of whipped cream. 

Mrs. George Hawkins. 

Chiffonade Dressing. — Two tablespoons finely chopped 
parsley, two tablespoons finely chopped pimento, one table¬ 
spoon onion, two hard boiled eggs — separate yolks and 
whites, one teaspoon salt, one-half teaspoon pepper, five table¬ 
spoons oil, two tablespoons vinegar. Let become very cold 
and serve on lettuce or any green salad. 

Miss Margaret Mallon. 


110 


Salads 


Grapefruit Dressing*. — Beat together three tablespoons of 
oil, one-half tablespoon of vinegar, one-half teaspoon salt, 
one-fourth teaspoon paprika and add to one-half cup of 
grape fruit juice and pulp. Serve on lettuce or cress. 

Mrs. Frances Hale Fay. 

Russian Salad Dressing. — To a very stiff Mayonnaise, 
add Chili sauce to thin and suit taste. Especially good on 
halved lettuce hearts or endive. 

Mrs. Gertrude French Hale. 

“Oscar’s” Dressing. —Add to one cup of Mayonnaise one 
well cooked or canned sweet red pepper chopped (not too 
tine), one tablespoon of chives chopped, two tablespoons Chili 
sauce and one tablespoon of tarragon vinegar. Mix all to¬ 
gether thoroughly. Mrs. Gertrude Massey Barse. 

Dressing for Fruit. — Whip one cup of thick sweet cream, 
add one-half cup of granulated sugar, stir well and very 
gradually add the juice of one lemon and one teaspoon 
French mustard. Miss Kate Palmer. 

Lettuce Salad.— One head of lettuce, one hard-boiled egg, 
one-half teaspoon of salt, a small mustard spoon of mustard, 
two good tablespoons of oil, one tablespoon of vinegar, and 
one tablespoon of mashed potatoes. Rub the yolk and potato 
to a cream, add salt, mustard and oil, beat well in the vinegar. 
Place the lettuce in a bowl with a thin slice of onion and the 
white of the egg, sliced. Add the dressing and mix by tossing 
with a fork. Mrs. H. E. King. 

Lettuce Salad. — Pick over the lettuce carefully rejecting 
all wilted or bruised leaves. Throw it into ice-cold water for 
at least half an hour before serving, dry between two napkins 
and arrange the leaves in the salad dish, which has been 
rubbed with a little onion, the larger ones around the edge 
and the smaller ones in the center. Serve with French 
dressing. 

Lettuce Salad. — Take heart heads of Boston lettuce, wash 
thoroughly and drain. Cut each head in quarters not cutting 
quite through. Place a head on salad plate and pour over 
the following. To one cup of French dressing add one table¬ 
spoon each of fine chopped green and red pepper and onion, 
put all in a pint can and shake well for a minute and dip 
over the lettuce with a spoon so that the dressing may be 
evenly distributed over and between leaves. 

Mrs. George Hawkins. 


Salads 


111 


Shredded Lettuce. — Cut lettuce with scissors into fine 
ribbons, shred two or three green peppers, one bunch of 
chives cut fine, or a little onion may be used in the place of 
chives. Pour over this French dressing, and allow to stand 
one-half hour before serving. Heap in center of platter and 
place around it deviled eggs, cold meat loaf or any kind of 
cold meat. Mrs. Grace Munger Cantwell. 

Romaine Salad. —Separate one head of romaine in quarters, 
put sections on individual plates. Arrange on each, sections 
of grape fruit, oranges and pears, using two of each. Place 
at ends pickled walnuts and serve with French dressing. 

Mrs. Janet Allan. 

Cabbage Salad. — Chop fine one-half cabbage and dress 
with the following: 

Dressing. —Two tablespoons of melted butter, one heaping 
tablespoon of flour, two-thirds of a cup of milk, one-half cup 
of vinegar, one egg, one teaspoon of salt, one of mustard, a 
little pepper and one-half teaspoon of sugar. Rub butter and 
flour together, add milk very gradually stirring all the time. 
When hot add other ingredients which have been mixed. 
Stir until cooked thick. When cold add one cup of cream, 
whipped, and oil to taste. Mrs. Isaiah Gibson. 

Shredded Cabbage Salad. — Shred fine (with all hard part 
taken out) one-fourth head of cabbage. Chop fine one-half 
green pepper and one-fourth of an onion, add to cabbage and 
dress with French dressing just before serving. 

Ida Mitchell. 

Cabbage Salad. — Chop fine three cups of cabbage, one cup 
of celery, one-half small Spanish onion and dress with Cream 
Dressing. 

Cabbage and Pineapple Salad. — Cabbage salad is much 
improved by adding three or four slices of chopped pineapple 
to each quart. Miss Mattie P. Harwood. 

Apple Salad for Four. — Three apples, peeled and quar¬ 
tered, one-eighth pound each salted peanuts and almonds, 
one cup of celery. Arrange three pieces of apple on lettuce 
and place on apple, peanuts, almonds and celery which have 
been ground together and mixed with Mayonnaise. Garnish 
salad with Mayonnaise. Sprinkle with paprika. 

Mrs. William Marshall Howard. 


112 


Salads 


Eastern Star Salad. — Five quarts of finely shredded cab¬ 
bage, three pint cans of French peas, one-half of a small can 
of pimentoes chopped, two tablespoons of chopped onion. 
Use cream dressing and serve on lettuce leaves. This amount 
for fifty plates. Mrs. Nettie Knapp Fell. 

Vegetable Salad. — Slice one cucumber very thin and let 
stand in cold water one-half hour before using. Drain the 
cucumber and add it to one can each of French peas and 
beans drained; place all in a dish and moisten well with 
French dressing. One bunch of radishes sliced thin, also 
three small tomatoes sliced. In a salad dish place a layer 
of the cucumber mixture and on top a few pieces of the 
radishes and tomatoes, repeat until the vegetables are all 
used. Garnish with white leaves of lettuce. Pour over 
French dressing. Mrs. 0. L. Chapin. 

Vegetable Salad. — Pare one large green cucumber, one 
small onion, add one-half green pepper, stock of celery if 
desired, chop all together, add one cup of finely chopped 
cabbage and moisten well with French dressing. Serve very 
cold. 

Vegetables may be shredded and placed on lettuce leaves. 

Club Salad. — On a large platter arrange a generous border 
of crisp lettuce; close against this place sliced tomatoes; 
then a border of cold tongue. In center of platter heap 
potato salad and around this put hard boiled eggs cut in 
quarters lengthwise and dill pickles cu*t lengthwise. Olives 
or radishes may be added. When well arranged this is a 
very attractive and complete luncheon dish. French dress¬ 
ing should be passed after serving. 

Mrs. Gertrude French Hale. 

Macedoine Salad. — In a border mould of tomato aspic 
serve a vegetable salad which is made of the following cooked 
vegetables mixed with Mayonnaise: Potatoes, beets, carrots, 
string beans and peas, and a little celery. 

Mrs. James Breed. 

Brussels Sprouts. — Boil and drain one pint of sprouts. 
Chill and sprinkle with chopped onion, capers and walnuts 
in equal parts, two teaspoons of lemon juice, stir all together. 
Place on lettuce and pour over Mayonnaise. Garnish as 
desired. 

Cauliflower Salad. — Cook cauliflower in salted water and 
separate flowerets. When thoroughly cold pour over Italian 
dressing and serve. Mrs. Chipperfield. 


Salads 


113 


Asparagus Salad. — Select tender stalks of asparagus, boil, 
set away to cool. Just before serving lay on a platter, pour 
over French or Mayonnaise dressing. Mrs. W. II. King. 

Carrot Salad. — Wash and scrape carrots, not old. Put 
them through an almond grater and put in refrigerator until 
ready to use. Then place on crisp lettuce two tablespoons 
or more of the carrot in a small mound, mask with Mayon¬ 
naise and serve. Mr. Sherwood P. Snyder. 

Bean Salad. — Arrange lettuce leaves in dish, put in the 
center a pint of French beans. Cover the top with English 
walnuts (cooked if you prefer). Pour over enough French 
dressing to make as moist as you like. Mrs. Breed. 

Celery Salad. — Cut in inch lenghts crisp celery. Let it be 
cold and just before serving mix with Mayonnaise or cream 
dressing. Mrs. Mary Parmelee Olney. 

Cucumber Salad. — Pare and cut cucumbers in thin slices; 
put in ice water until ready to serve. Drain and place in 
bowl with ice and serve with French dressing. Thinly sliced 
onions may be mixed with the cucumbers, if desired. 

Cucumber Boats. — Pare medium sized cucumbers and cut 
throu'gh the center lengthwise and scoop out the seeds; place 
in a pan of ice water until ready to serve. Prepare a salad 
of tomatoes and cucumbers, cut in small cubes, with Cream 
Dressing and fill the boats with the salad just before serving 
and garnish with nasturtiums. 

Mrs. Emilie McClary Woodbury. 

Waldorf Chiffonade Salad. — Arrange on salad dish one 
head of lettuce, one head of chicory or escarolle, two small 
beets, two hard-boiled eggs, two boiled potatoes cut in pieces, 
a little celery sliced thin, and two fresh tomatoes sliced on 
top. Pour over French dressing just before serving. 

Mrs. William C. Breed. 

French Endive. — Serve on plates with French or Roque¬ 
fort cheese dressing. 

French Endive. — Cut rings from a green pepper and put 
three or four stalks of endive in each ring. Place on indi¬ 
vidual plates and put some pimento on the endive and sprinkle 
over a few pearl onions. Pour over French dressing. 

Miss Jean Hawkins. 

Illinois Salad. —Bread, olives, tomatoes, eggs, celery, stuffed 
olives and cream dressing. A slice of bread of medium thick¬ 
ness, butter thinly, cover with one slice of ripe tomato of 


114 


Salads 


same thickness as bread, or one slice (if tomato be smaller), 
on each diagonal half, on one diagonal half place minced 
olives, one-half being covered with finely cut celery, rice the 
egg over the top, use the dressing, garnish each plate with 
stuffed olives or nasturtiums. Mrs. Robert Stevens. 

Potato Salad. — Cut cold boiled potatoes in one-half inch 
cubes. Sprinkle four cupfuls with one-half teaspoon of salt 
and one-fourth teaspoon of pepper. Add four tablespoons 
of oil and mix thoroughly, then add two tablespoons of vine¬ 
gar. A few drops of onion juice may be added or a small 
piece of onion finely cut. Arrange in a mound and garnish 
with whites and yolks of two hard-boiled eggs, cold boiled 
red beets and parsley. Chop whites and arrange on one- 
fourtli of the mound; chop beets finely, mix with one table¬ 
spoon of vinegar, and let stand fifteen minutes; then arrange 
on fourth of mound next to whites. Arrange on remaining 
fourth of mound, yolks chopped or forced through a potato 
ricer. Garnish with parsley. 

Potato Salad. — Use Cream Dressing No. 2. Cut two quarts 
of boiled potatoes in cubes. One cup of celery, four hard- 
boiled eggs, a little onion (scraped). Put these in alternate 
layers with the dressing, mix with a silver fork. (This will 
serve twelve people.) Mrs. H. D. Thompson. 

Potato Ball Salad. — Mix cold mashed potato with a few 
drops of onion juice, a spoonful of fine chopped parsley, 
black or red pepper to taste, and a little salad dressing. 
Shape into balls the size of a hickory nut; garnish with 
white hearts of lettuce or with thin slices of cucumber and 
serve with Mayonnaise. 

German Potato Salad. — Take three warm boiled potatoes, 
medium size, and slice. Dice three medium size sour pickles, 
one teaspoon chopped onion. Three slices of bacon, cut in 
dice, put in spider and fry crisp. Mix potato, onion, etc., 
with the bacon. Season with pepper and salt. Stir well and 
serve hot. Mrs. II. C. Putnam. 

The Shurtleff Salad. — “I cut the cold potato in small 
pieces, I chop some cold beets or a few pieces, quite fine. 
One small onion, I also chop fine; then I put the potato, beet 
and onion all together on a dish large enough to allow for 
mixing up. Then I nut in salt, pepper, a little vinegar and 
a good deal of oil and mix thoroughly together. I then taste 
of it and if it doesn’t taste just as I like it, I add salt or 


i 


Salads 


115 


oil or whatever it seems to need. In their season I add thinly 
sliced cucumbers.” Keene Valley. 

Tomato Salad. — Cut six ripe tomatoes in slices, sprinkle 
on each layer a little pepper and salt and pour over them a 
mixture of oil and vinegar in the proportion of two table¬ 
spoons of oil to one of vinegar, sprinkle a very little chopped 
onion over the top and leave them in the dressing two hours 
before serving. Mrs. W. H. King. 

Tomato Salad. —-Take firm medium sized tomatoes, cut 

each in quarters, not cutting quite through the tomato — 

letting quarters fall apart, place on heart lettu'ce leaves, fill 

center with Mavonnaise and serve. 

%/ 

Tomato and Cucumber Salad. — Put lettuce in a dish, then 
slice thin, tomatoes, cucumbers and a very little onion. On 
top of this put shredded green peppers. Over all pour French 
dressing. Mrs. Frederick J. Seaver. 

Tomato Salad. — Line a shallow salad bowl with crisp 
lettuce leaves. Peel and cut in slices four firm tomatoes. 
Lay on lettuce with scant teaspoon chopped onion or table¬ 
spoon chopped chives. Shred half a green pepper and eight 
olives and scatter over tomato. Pour over French dressing 
made with part tarragon vinegar. Place in refrigerator 
fifteen minutes before serving. Miss Jean Hawkins. 

Tomato Salad. — Peel firm medium sized tomatoes. Cut a 
slice from one end, remove seeds, sprinkle inside with salt 
and chill one hour. Pare small crisp cucumbers, a small 
onion and cult in dice; also a stalk of celery. Mix together 
with French dressing. Drain tomatoes and fill with the 
mixture. Place on lettuce and pour over Mayonnaise. 

Miss Jean Hawkins. 

Timberlake Salad. —Prepare tomatoes as above. Fill with 
a mixture of one cup of boiled rice, one-half cup each of 
walnut and pecan nuts chopped, one cup of American cheese 
cut fine and mix all together with Mayonnaise. Place a tea¬ 
spoon of Mayonnaise on top with a whole nut meat in the 
center. “ Dame Curtesy.” 

Macaroni Salad. — Take cold boiled macaroni, celery and 
olives. Marinate in French dressing seasoned with onions. 
Arrange on lettuce and cover with Mayonnaise. 

Macaroni Salad — To cold macaroni add chopped green 
pepper. Season with onion and pour over French dressing. 


116 


Salads 


Onion Salad. — An attractive dish is made with deviled 
eggs cut in half and served on a platter of ringed onions. 
The onions are cut in thin slices which can be taken apart, 
making countless little rings. Arrange these around the 
eggs and add a few olives to the dish. Served on lettuce 
with French dressing. 

Chicken Salad. — Take equal parts of cold boiled chicken 
and celery. Cut in dice shape. Marinate meat and when 
ready mix with celery and pour over it Mayonnaise or cream 
dressing. * Use Cream Dressing No. 1. Mrs. W. H. King. 

Veal Salad. — Same as chicken. 

Sweetbread Salad. — Cut cold cooked sweetbreads into dice 
and mix with an equal quantity of celery. Cover with Mayon¬ 
naise or cream dressing and garnish with lettuce. 

Sweetbread Salad. — Two sets of calves’ sweetbreads pre¬ 
pared according to directions (see ‘'Meats”). Then mix with 
this as much celery, cut into small pieces, as you have sweet¬ 
breads. One teacupful of English walnuts chopped small. 
Mix with Mayonnaise dressing. Mrs. Edward Lawrence. 

Fish Salad. — Take any cold, boiled, fresh fish and sepa¬ 
rate carefully; stir lightly with a little Mayonnaise; make 
nests of crisp lettuce leaves, put a large spoonful of the 
mixture on each leaf with a spoonful of Mayonnaise on top. 

Oyster Salad. — Boil twenty oysters in their own liquor 
five minutes, drain, wash in cold water and marinate in 
French dressing, drain, mix with one-half cup of Mayonnaise 
and serve on crisp lettuce. 

Shrimp Salad. — Take equal parts of shrimps, celery and 
Malaga grapes. Dice the celery, peel and seed the grapes 
and marinate the shrimps an hour before Using. Mix with 
Mayonnaise dressing and serve on lettuce with a spoonful 
of Mayonnaise. Mrs. Ella Jackson. 

Shrimp Salad. —‘Put can of shrimps in cold water, break 
in pieces, removing dark strings and marinate in French 
dressing for an hour. Drain, add an equal quantity of diced 
celery and place on lettuce. Pour over Mayonnaise and 
sprinkle over a few capers. 

Salmon Salad. — Marinate the contents of a can of salmon 
for an hour. Drain, place on crisp lettuce and put groups 
of cooked peas seasoned with French dressing around it with 


Salads 


117 


lettuce between the groups. Pour over French dressing. 
Or take equal parts of salmon and diced celery, place on 
lettuce, mask with Mayonnaise and sprinkle over capers. 

Mrs. Janet Allan. 

Salmon and Cucumber Salad. — Upon a piece of cold, 
boiled salmon arranged on lettuce leaves, place a layer of 
very thinly sliced cucumbers and garnish with nasturtium 
blossoms. Serve with French dressing. Marion Harland. 

Tuna Fish Salad. — Pour boiling water over the contents 
of a can of fish, drain and chill. Flake fish and marinate 
in French dressing. When ready to use, drain, add an 
equal amount of diced celery, half a small green pepper 
shredded and mix lightly with Mayonnaise. Arrange on 
crisp lettuce and put a little of the Mayonnaise on top. 
Garnish. 

Tuna Fish and Grape Fruit. — Prepare fish as above, when 
cold flake fish and add an equal amount of drained grape 
fruit and as much celery as desired. Pour over French 
dressing in which grape fruit juice has been used for part 
of the acid. Serve on crisp lettuce and garnish. Mayonnaise 
may be used instead of French dressing. This salad is im¬ 
proved by standing several hours before placing on the 
lettuce. Mrs. George Hawkins. 

Lobster Salad. — Cut the lobster in small pieces and mari¬ 
nate in French dressing for one hour; then drain well. Put 
lobster on heart of lettuce leaves with equal parts of diced 
celery. Pour over Mayonnaise dressing and serve. 

Shad Roe Salad. — Marinate one cup of cooked roe, drain 
and add one cu'p of sliced cucumbers. Arrange on lettuce 
and cover with Mayonnaise. 

Fish Salad with Sardine Dressing. — Put the yolks of 
three boiled eggs through a ricer, pound the flesh of three 
sardines and mix with the eggs, add this to a cup of Mayon¬ 
naise. Line a salad dish with lettuce on which put a pint 
of flaked cooked whitefish mixed with some of the dressing. 
Pour over the rest of the dressing and garnish with whole 
skinned sardines. 

Cucumber Salad. — Let cucumbers lie in ice water for one 
hour or more, pare and cut with plain or fluted knife in thin 
even slices keeping them close together to resemble whole 
cucumber. Pu!t it on a plate and pour over French dressing. 


118 


Salads 


Sprinkle over one tablespoon each of pearl onions and finely 
chopped parsley. Serve with fish. 

Cucumber Salad. — Select large cucumbers, ripe or nearly 
so, peal and cut in long pieces of good size; cook in boiling 
salted water about twenty minutes, drain w r ell and chill 
thoroughly, arrange on lettuce leaves with Mayonnaise or 
French dressing.. Mrs. Frances Hale Fay. 

Salad in Green Peppers.— Take six good-sized peppers, 
cut in half, scoop out seeds and put the peppers in ice water 
to soak for two hours. Drain and fill with any preparation 
of fish or meat salad and pu't on top a spoonful of Mayonnaise. 

The salad mav be served in shells or ramekins. 

«/ 

Pepper Salad. — Beat two cream cheeses and add two 
tablespoons of cream, a little salt, one-half cup walnut meats 
chopped fine, two teaspoons chopped parsley. Remove seed3 
from two green and two red peppers, let stand in cold water 
one-half hour, wipe inside and stuff with cheese mixture. 
Put on ice two hours or until very cold. Cut in one-quarter 
inch slices and serve a slice of red and of green on lettuce 
leaf with Mayonnaise. This serves six people. 

Julia B. Lawler. 

Pimento Salad. — Hard-boiled eggs cut into eighths. Half 
the quantity of sliced pimentoes and same of olives. To each 
pint of salad add one tablespoon of pearl onions. Mix with 
Mayonnaise and serve on lettuce. Mrs. Ilinkley. 

Egg Salad. — Take one dozen hard-boiled eggs, cut in 
halves and take out the yolks carefully; mash eight yolks; 
and add an uncooked egg, beat well; then add, slowly, two 
tablespoons of oil, and, as slowly, the same quantity of butter; 
beat in pepper, mustard, salt and curry, to taste. Then add 
one and one-half tablespoons of vinegar. Chop half the 
breast of a boiled chicken; mix well together; fill your eggs, 
and place them on lettuce leaves. Mrs. Calvin Skinner. 

Egg Salad. — Remove the shells from six hard-boiled eggs, 
cut them into thick slices, arrange in salad dish with lettuce. 
Chop fine ten olives, five or six small sour pickles and a 
tablespoon of parsley. Make a French dressing of six table¬ 
spoons of olive oil, one and one-half of tarragon vinegar, 
one-half teaspoon of salt, saltspoon of pepper and one-half 
teaspoon of grated onion. Sprinkle over the eggs, pickle, 
parsley and olives, pour over the dressing and stand in a 
cold place fifteen minutes before serving. 

Miss Jean Hawkins. 


Salads 


119 


Egg-Ball Salad. — Separate yolks and whites of six hard- 
boiled eggs. Cut whites in shreds with scissors. Rub yolks 
to paste with Mayonnaise adding some sardines or any 
cooked fish or meat which has been pounded to a paste. 
Shape in balls the size of marbles. Cover lettuce leaves with 
Mayonnaise, sprinkle with whites of the eggs and on this 
place the balls. 

Pond Lily Salad. — Take hard-boiled eggs and cut them 
lengthwise. Arrange lettuce leaves around each salad plate 
and press the yolks through a sieve into the center of each 
plate to form the heart of the lily. Then slice the whites 
lengthwise cutting seven or eight strips from each egg. 
Arrange these white slices around the yellow centers like the 
petals of a water lily. Pass the salad dressing in a separate 
bowl, as it ruins the appearance of the salad if it is poured 
on before it comes to the table. 

Waldorf Salad. — Pare, core and cut into dice four large 
tart apples. Add to them one qu'art of celery cut into cubes 
and one cup of cut English walnuts; mix all together with 
cream or Mayonnaise dressing. Arrange on a salad dish and 
garnish with celery tips. Equal parts of apple and celery 
is a good proportion. Mrs. Litz Dustin Rust. 

Nut and Celery Salad. — Put one cup of shelled walnuts 
in a sauce pan, add two slices of onion, one-half teaspoon of 
salt, one bay leaf and a blade of mace. Cover with boiling 
water and boil ten minutes; throw into icewater to blanch, 
then dry on a towel. Cut into small pieces enough crisp 
celery to make one pint. Mix all together with cream or 
Mayonnaise dressing. Miss Jean Hawkins. 

Sherry Salad. — One bowl of English walnut meats, broken, 
one pound of green grapes seeded, one small red pepper, 
chopped, mix with Mayonnaise dressing. Garnish the salad 
with lettuce cut in ribbons and celery cut into roses. See 
General Directions. Mrs. Breed. 

Peas and Fruit Salad. — One can of French peas, one coffee 
cup of Malaga grapes (seeded), one coffee cup of English 
walnuts broken into small pieces, two tablespoons of olive 
oil, one tablespoon of tarragon vinegar poured over this. 
Stir lightly together and let stand one hour. Drain. Pour 
over cream dressing and serve. Mrs. Edward Lawrence. 

Alexandra Salad. — Make a little cup from three or four 
leaves taken from the heart of lettuce and place upon a plate 


120 


Salads 


for individual serving. Fill with celery cut fine, and tiny 
sections of grape fruit, and upon the top put three pitted ox- 
heart cherries. Pour over this a French dressing. 

Miss Cliannell. 

Cherry Salad. — Stone cherries and stuff each with a hazel 
nut. Place them on a bed of lettuce and serve with a Mayon¬ 
naise dressing. Canned cherries may be used. 

Mrs. 0. H. Burritt. 

Cherry Salad. — One can of large white cherries. Stone 
the cherries and stuff with blanched almonds or any other 
nuts. Cut one bunch of celery fine, add a pinch of salt. Take 
half a cup or more of slightly soured cream, whip and add 
about a tablespoon of good Mayonnaise dressing mixing well. 
Put cherries and celery together with enough of the dressing 
to make creamy, using as little as possible to obtain the 
desired results. Pour the remainder of the dressing over 
the salad when it is served. Mrs. James S. Day. 

Fruit Salad. — A pound can of white cherries (Ferndell) 
or cherries in Creme de Menthe. Hazel nut in each cherry 
and add equal parts of celery. 

Fruit Salad. — One can of pineapple, equal parts of celery 
and one cup pecan meats. Use the following dressing: 

Dressing .— One half teacup of butter, yolks of three eggs, 
four tablespoons of vinegar, red pepper, and salt to taste. 
Beat all together and cook. When cold stir in one cup of 
cream whipped. Mrs. Margaret D. Watts. 

Fruit Salad. — Take one-half pound of green grapes and 
seed, cut up three oranges and one-half fresh pineapple. 
Mix with Whipped Egg Fruit Dressing. See Dressings. 

Fruit and Savory Salad. —A small ripe pineapple peeled 
and shredded, a cupful of finely chopped celery and diced 
red peppers mixed. Marinate this with a little French dress¬ 
ing. Put on ice for fifteen minutes, after which toss through 
it with a silver fork a little Mayonnaise dressing, then a half 
cupful of stiffly whipped cream. Serve on lettuce leaves. 

Mrs. William C. Breed. 

Fruit Salad. — Cut three bananas, three oranges and one- 
half pound of Malaga grapes into small pieces, add one pint 
of fresh or canned pineapple cut in cubes. Mix with Cream 
Dressing. Serve very cold. 

Mrs. Winifred Dustin Doremus. 


Salads 


121 


Prune Salad. — Soak prunes over night and cook till tender 
with a little sugar. Remove the stones and fill with cream 
cheese which has been moistened with a little milk or cream. 
Prepare grape fruit free from all fibre and sprinkle with a 
little sugar. Let stand in ice box. Arrange lettuce on in¬ 
dividual salad plates with grape fru'it in center and prunes 
around. Top with Mayonnaise or French dressing. One 
grape fruit) and sixteen prunes will make four plates. Dates 
may be used instead of prunes. 

Mrs. Florence Miller Main. 

Grape Fruit Salad. — The pulp of two grape fruits and 
one orange, one cup of Malaga grapes, seeded, one-half cup 
each of English walnut meats and finely cut celery. Sprinkle 
two tablespoons of sugar over the fruit. Make a dressing of 
the juice of one-half a lemon, and one tablespoon of oil, two 
of sugar, a pinch of salt and a dash of paprika. Pou'r dress¬ 
ing over the fruit, arrange on lettuce and serve very cold. 

Miss Sanderson. 

Grape Fruit Salad. — Cut grape fruit lengthwise, remove 
each section whole, free it from skin and sprinkle over it a 
little sugar. Prepare oranges in the same way omitting the 
sugar. Place the fruit in the refrigerator until needed, 
then drain and put three sections of the grape fruit alter¬ 
nating with oranges on a glass plate, in the center a few 
small tender leaves of lettuce. Garnish with endive. The 
fruit may be placed on bed of lettuce with Maraschino cher¬ 
ries in the center or the grape fru'it may be alternated with 
broken tender lettuce with orange in the center. Use French 
dressing in which fruit juice is used in place of part of the 
vinegar with a little tarragon. Mrs. George Hawkins. 

Lakewood Salad. — Arrange equal parts of grape fruit and 
oranges and one cup of pecan meats on lettuce. Pour over 
Lakewood dressing and garnish with strips of red pepper. 

Lakewood Dressing. — Four tablespoons oil, one of grape 
fruit juice and one-half of vinegar, one teaspoon salt, one- 
half teaspoon of paprika and one tablespoon of grated 
Roquefort cheese. Put all in jar and shake. 

Banana Salad. — Peel the bananas, cut off ends, roll in 
finely chopped peanuts or walnuts and serve on a lettuce leaf 
with Mayonnaise Dressing. Mrs. Helen Willard Lillis. 

Banana Salad. —Arrange on salad plates a nest of crisp 
lettuce. Upon this place a few round slices of banana; 


122 


Salads 


scatter over cut walnut meats and dress with French dressing 
in which there is a little grated onion. 

Mrs. Gertrude French Hale. 

Pear Salad. — Pare, cut in halves and remove cores from 
ripe but not too mellow Bartlett pears and let stand in cold 
salted water five or six hours in refrigerator. Then drain 
well, remove more of the inside making a place to pu!t in 
filling. For this use seeded Malaga grapes, walnut meats, the 
pieces of pear removed or any good combination of fruit 
as diced peaches, pineapple or kumquats. Place the pear on 
crisp lettuce and pour over French dressing in which is some 
fruit juice. Mrs. George Hawkins. 

Pear Salad. — Medium sized pears. Allow one-half to a per¬ 
son, peel, dig out core, turn flat side on lettuce leaf, cover 
with one-half tablespoon equal parts of pecan nut meats and 
crystallized ginger that have been put through meat chopper. 
Serve with Mayonnaise. Mrs. Capron. 

Tango Salad. — Peel and core ripe juicy pears, and if 
desired cut halves in thin slices without cutting through, rub 
over with the cut side of a lemon to prevent discoloring. 
Set a ball of cream cheese, a few cubes of Roquefort, or 
other cheese in center of pear, place on heart leaves of lettuce 
and pour over the following dressing. 

Dressing .— To serve six. Beat until well blended one- 
fotfrth cup of oil, a teaspoon of vinegar, one-fourth teaspoon 
each of salt and mustard, one-half teaspoon of paprika, one- 
fourth cup of Chili sauce. Then gradually beat this into 
one-half cup of Mayonnaise. Sprinkle the salad generously 
with Julienne shreds of pimento. American Cookery. 

Alligator Pear or Avocado. — Cut pear in two, remove pit, 
scrape and put two teaspoons of French dressing in the 
cavity. Or peel and dice pear, place on crisp lettuce and 
serve with French dressing. Miss Esther H. Taylor. 

Poinsetta Salad. — Slice of canned Hawaiian pineapple on 
a lettuce leaf. Heat a knife and spread cream or Neufchatel 
cheese (which has been beaten with a little cream) over pine¬ 
apple. Arrange strips of pimento like the petals of a poin¬ 
setta over the cheese. Heap Mayonnaise in the center and 
pint a pimola on top. Mrs. Breed. 

Vanderbilt Salad. — For each service set a slice of pine¬ 
apple, fresh or canned, on two or three heart-leaves of lettuce; 


Salads 


123 


on the pineapple dispose two sections each of grape fruit 
and orange, freed of membrane, to leave an open space in 
the center; fill this with match-shapes of crisp endive or 
celery; above set a teaspoonful of whipped cream, and 
sprinkle the cream with chopped nuts. Before whipping add 
one-fourth teasponful of salt to one cup of cream. 

American Cookery. 

Marshmallow Salad. — Cut marshmallows in quarters, add 
an equal quantity of pineapple diced and of orange. Place 
on lettuce and use French dressing in which is fru'it juice 
and a little tarragon vinegar. To prepare oranges peel and 
cut the orange in one-half inch slices, then carefully remove 
each little section from the skin and fiber without breaking 
the pulp. Miss Jean Hawkins. 

Fruit Salad. — One cup each of diced pineapple, oranges 
and dates. One and one-half cups of chopped walnuts and 
almonds. Mix with French dressing or Mayonnaise. Scald 
the dates, dry and chill before using. 

Pineapple Salad. — Place a slice of canned pineapple over 
a lettu!ce leaf on each plate and in the center have a teaspoon 
of chopped walnut meats. Pour over cream dressing and 
sprinkle on the top, cream cheese pressed through a ricer and 
place a Maraschino cherry in the center. 

Mary Goodman McGillic. 

Aspic Jelly. — Five cups of rich consomme, one tablespoon 
of lemon juice, two tablespoons of tarragon vinger, one box 
of gelatine. Soak the gelatine in some of the consomme one 
hour, then add to the remainder of the consomme, and put 
over the fire; when well dissolved stir for five minutes. Then 
strain through a flannel bag into any mold desired. Aspic 
jelly is used as a garnish for cold meats, Ash or salads. 

Chicken Salad in Aspic. — Pour aspic jelly into small cups; 
when set take out the center and fill with chicken salad; 
melt the jelly taken out and pou'r over the tops of the cups. 
When ready to serve tip out of the cups onto a lettuce leaf 
and garnish with Mayonnaise. 

Tomato Aspic. — Put one can of tomatoes, one slice of 
onion, two bay leaves, a few celery tops, teaspoon of salt, 
one-fourth teaspoon of paprika in a sauce pan. Bring to 
the boiling point and add three-quarters of a box of gelatine, 
which has been soaked in half a cup of cold water for half 
an hour. Stir until dissolved, add the juice of half a lemon 


124 


Salads 


and strain. PoUr into cups or fancy molds. Stand on ice 
for four or five hours. When time to serve turn out on a 
lettuce leaf. Serve as you would a whole tomato with 
Mayonnaise dressing. Enough for twelve people. 

Mrs. John Lincoln. 

Florence Salad. — One envelope of Knox gelatine dissolved 
in one-half cup of cold water, one-half cup very mild vinegar, 
one pint boiling water, juice of one lemon, one-half cup of 
sugar, one teaspoon salt. When it begins to thicken add one 
apple, one-half can red peppers and one bunch of celery all 
chopped. Mould in sherbet glasses and serve on lettuce with 
Mayonnaise dressing. This quantity makes twelve portions. 

Mrs. Frederick J. Seaver. 

Cherry Aspic. — Soften one fourth package of gelatine in 
one-fourth cup of cold water and melt in a half cup of boil¬ 
ing water, add one third cup of sugar, the juice of two lemons 
and half a cup of cherry juice, one-half level teaspoon salt. 
Place in ice water till beginning to set and stir in a generous , 
cup of drained cherries. Put in individual moulds. To serve, 
unmould on lettuce leaf, use Mayonnaise or French dressing. 

Mah Jongg Salad. — Soak one envelope Knox gelatine in 
one-half cup cold water for five minutes, add one-lialf cup 
mild vinegar, two tablespoons lemon juice, two cups boiling 
pineapple juice, one-half cup sugar and one teaspoon salt. 
When the mixture begins to stiffen, add one cup of finely cut 
pineapple, two pimentoes cut fine and two cups of celery cut 
fine. Turn into moulds first dipped into cold water, and 
chill. Serve on shredded lettuce with salad dressing. 

Mi's. C. M. Redfield. 

Frozen Fruit Salad. — One cup crushed bananas, one cup 
grated pineapple, one orange and one small bottle of cherries 
minced. Drain off all juice and set fruit aside. Into two 
well beaten eggs mix well one teaspoon salt, three tablespoons 
each of flour and sugar, a dash each of paprika and cayenne 
pepper and one tablespoon of butter; then add two-thirds 
cup of milk and one-third cup of vinegar and cook till thick. 
As soon as this is cold add one-half cup of cream, whipped. 
Mix this dressing (reserving a little to garnish salad when 
served) with the drained fruit, pack in baking powder cans, 
cover with ice and salt and freeze. Serve in slices, or if not 
frozen enough to slice, just roughly with a spoon, on crisp 
lettuce leaves, with a bit of the above dressing. 

Mrs. Lucy Child Miller. 


Salads 


125 


Imperial Sticks. — Cut slices of bread one-fourth of an 
inch thick in slices half an inch wide and the length of the 
slice; spread both sides with butter and set into the oven to 
brown delicately. 

Cheese with Crackers. — Place saltines in pan, sprinkle 
with grated cheese, a dash of cayenne and bake till cheese is 
melted. Serve with soup or salad. 

Salad Toast. — Cut bread, white or Graham, in thin slices, 
butter lightly, remove crust, cut in two, cover half the bread 
with thin slices of cheese, put together in pairs and toast. 
Serve with salad or soup. 

Salad Cheese Toast. — Mash a cream cheese and moisten 
with French dressing. Cut Graham bread in one-fourth inch 
slices, spread with cheese mixture and sprinkle with chopped 
nuts. Put together in pairs, remove crusts, cut in finger 
shape and toast. Pile log cabin fashion and serve with dinner 
salad. 

Toasted Cheese Rolls. — Cut fresh bread in as thin slices 
as possible, using a very sharp knife and remove crusts. 
Work butter until creamy. Add an equal amount of grated 
cheese and work until creamy, season with salt and paprika. 
Spread bread with mixture, roll each piece separately, toast 
and serve hot with salad course. 

Toast Fancies. — Cut circles of bread with doughnut cutter 
and put long narrow strip of bread through the hole. Spread 
all with butter and cheese, sprinkle with paprika and toast 
in broiler of gas stove. Mrs. Anna Heath Conant. 


EGGS 

Prairie Oyster. — Break a perfectly fresh egg into a glass, 
sprinkle with pepper and salt and drop on about ten drops 
of vinegar. This is palatable and nourishing, can be taken 
easily by the sick and makes a good quick lunch for the well. 
It can readily be taken in one swallow. 

Dr. John A. Macintosh. 

Eggs should be boiled by putting into cold water. Gradu¬ 
ally bring the water to a strong heat and when it comes to a 
boil it is sufficient for rare eggs. For hard-boiled, thirty 
minutes should be given. 

Boiled or Coddled Egg. — Put one egg in a pint measure. 
Pour measure full of boiling water. Set on table uncovered 
and let stand for eight or ten minutes. Use straight, deep 
vessel so that the water may not cool too rapidly. Use more 
water for more eggs. For six or eight eggs use two quarts 
of water. Mr. Sherwood P. Snyder. 

Shaker Eggs. — Boil four minutes; take from the water; 
let stand long enough to cool sufficiently to handle; remove 
the shell, keeping the eggs from breaking by taking the skin 
with the shell; as fast as you get them ready, drop into a 
covered dish to keep hot; then add butter, pepper, salt, and 
a spoonful or two of sweet cream; dress it over the eggs, and 
serve for lunch or tea in side dishes. 

• Mrs. J. S. Phillips. 

Scrambled Eggs. — Put a tablespoon of butter into a hot 
frying pan, have ready half a dozen eggs broken in a bowl, 
mix slightly. Turn them into hot butter and stir briskly one 
way until they are cooked. Be careful that they do not get 
too hard. Many add a little milk to the eggs. 

Mrs. Belding. 

Scrambled Eggs. — Six eggs, one-lialf cup of milk. Put 
milk in pan or chafing dish and let come to a boil, salt and 
pepper to taste. Break eggs in bowl, with fork break the 
yolks (do not beat together), pour into the boiling milk, stir 
constantly until creamy, putting in butter the size of a large 
walnut just before taking from the fire. Mrs. Breed. 

Scrambled Eggs with Cheese. — One-half cup of milk, one- 
half cup of cheese, four eggs, seasoning. Heat milk in sauce 

[ 126 ] 


Eggs 


127 


pan add cheese broken in small pieces, stir until cheese is 
melted. Add eggs whole and let cook until eggs start to set, 
then stir. Season with salt, paprika and Worcestershire 
sauce. Serve on hot toast. Enough for four. 

Mrs. Florence Channell Massey. 

Egg Scrambled with Com. — Use one cup of cold creamed 
corn. Beat six eggs lightly with pepper, salt and two table¬ 
spoons of cold water. Add the corn and cook over slow fire 
until thick, stirring constantly. Serve on buttered toast. 
A scramble may be made like above of cooked asparagus, 
peas, tomatoes or any vegetables, also of cooked ham, bacon, 
crabs, shrimps, etc., the scramble taking the name from the 
vegetable, fish or meat used with the eggs. 

Turned Eggs. — Heat pan, put in one tablespoon of butter 
and when melted drop in an egg and cook until white is firm. 
Turn it once, while cooking sprinkle with salt. Add more 
butter as needed to prevent eggs from sticking. 

Mrs. Botham. 

Fried Eggs. — Have a considerable amount of fat in fry¬ 
ing pan. Lard, pork, ham or bacon fat are usually employed. 
Break egg into a cup, then slip egg into fat being careful 
that the fat is not too hot as this toughens the white. Dip 
fat by spoonfuls over the eggs until done. 

Poached or Dropped Eggs.— Have one quart of boiling 
water and one tablespoon of salt in a frying pan. Break the 
eggs, one by one, into a saucer and slide carefully into the 
salted water. Dash with a spoon a little water over the egg 
to keep the top white. The beauty of a poached egg is for 
the yolk to be seen blushing through the white, which should 
be only just sufficiently hardened to form a transparent veil 
for the egg. Cook until the white is firm and lift out with a 
griddle cake turner, and serve immediately. Muffin rings 
may be placed in the water and an egg dropped into each 
ring. Mrs. Belding. 

Steam Poached Eggs. — Use a steam poacher or a steam 
cooker. Butter liberally each cup and break into it an egg. 
Place over hot water and cook five minutes or until yolk of 
egg has a filmy white covering. Remove to platter and serve 
with thin Hollandaise. Mrs. George Hawkins. 

Baked Eggs. — For six people use eight eggs, one cup of 
milk, one generous tablespoon of butter, one teaspoon of 


128 


Eggs 


flour, half a teaspoon of salt, pepper to taste, and one tea¬ 
spoon of chopped parsley. Put the butter in a frying pan, 
when melted put in the flour and stir until smooth and 
frothy; draw the pan back and add gradually the cold milk, 
then the seasoning; after boiling up once pour the sauce 
into a deep plate. Break the eggs carefully and drop into 
the sauce, and sprinkle over parsley. Place in a moderate 
oven and bake till the whites are set, say five minutes. Serve 
immediately, in the dish in which they are baked. 

Mrs. Breed. 

Eggs with Tomato Sauce. — One-half of a small onion 
sliced, fried in half a tablespoon of butter. Add one-half a 
can of tomatoes, two cloves, salt, pepper, two tablespoons of 
flour rubbed with one tablespoon of butter. When thick pour 
into a deep platter, drop on the sauce poached eggs and serve. 
This sauce is sufficient for six eggs. With Graham gems this 
makes a nice course by itself. Mrs. Breed. 

Eggs a la Suisse. — Soften one tablespoon of butter in a 
little hot water and pour over the bottom and sides of a 
baking dish. Then add a cup of cheese cut fine. Break four 
eggs carefully on this, season with salt and pepper, pour over 
one-half cup cream or rich milk and over all one-half cup 
more of cheese. Sprinkle paprika on top. Put into a 
moderate oven until cheese is brown and eggs set, being care¬ 
ful not to have the yolks hard. 

Mrs. Carolyn Howard Marshall. 

Shirred Eggs with Sausages. — Cut six sausages into one- 
half inch slices, fry five minutes and add a cup of tomato 
sauce. Put mixture in six buttered shirred egg dishes and 
drop on each one or two eggs, bake till eggs are set. 

Shirred Eggs. — Butter an egg shirrer (a small white dish 
or casserole), cover bottom and sides with fine bread crumbs, 
add egg carefully and cover with seasoned crumbs; bake till 
the white of egg is firm. 

Shirred Eggs. — Mix two tablespoons each of bread crumbs 
and chopped chicken or ham with cream to make a batter, 
season with salt and pepper. Line a buttered dish with the 
batter, break an egg into the dish, cover lightly with butter 
and bake. 

Eggs a la Patrick. — On a buttered pyrex plate, form thin 
rounds of mashed potato and pipe around them potato to 


129 


Eggs 

build up a cup. Do not have potatoes too moist or cups will 
collapse. Drop an egg in each and bake till eggs are set. 
Garnish with parsley. Mr. Sherwood P. Snyder. 

Eggs Benedict. — On a buttered round of toast, place a 
circular piece of broiled ham and cover with Hollandaise 
sauce. On this place a poached egg and garnish the top with 
a slice of truffle. 

Egg Timbales. — Beat eight eggs without separating, add 
one rounded teaspoon of salt, one-half teaspoon of white 
pepper, one tablespoon of chopped parsley, one teaspoon of 
onion juice and a pint and a half of milk. Stir nicely 
together and fill small buttered timbale molds two-thirds full. 
Set the molds in a deep pan partly filled with water, cover 
with buttered paper and place in a moderate oven until firm 
in the center, which will take from ten to twenty minutes. 
Serve with tomato or Hollandaise sauce. Mrs. McClary. 

Swiss Eggs. — Heat a small frying pan and put in one 
tablespoon of butter; when melted add one-half cup of cream. 
Then put in four eggs, one at a time, sprinkle with salt, 
pepper and a few grains of cayenne. When whites are nearly 
firm sprinkle with cheese. Finish cooking and serve on but¬ 
tered toast, strain cream over the toast and serve. 

Miss Jean Hawkins. 

Creamed Eggs. — Boil six eggs twenty minutes. Make one 
pint of cream sauce. Have six slices of toast on a hot dish. 
Put a layer of sauce on each, then the whites of the eggs, cut 
in thin strips; and over this the yolks riced. Place in the 
oyen for about three minutes. Garnish with parsley and 
serve. Mrs. Mary Parmelee Olney. 

Deviled Eggs. — Put five eggs into cold water and boil 
twenty minutes, then put into cold water. When cool remove 
the shells and cut in two lengthwise. Take out the yolks and 
rice. Add one tablespoon of olive oil or butter, salt, pepper, 
mustard and vinegar to taste. Fill the whites with the 
mixture. 

Scalloped Eggs. — One tablespoon of cornstarch dissolved 
in a little cold milk, one tablespoon of butter, one saltspoon 
of salt, one pinch of red pepper. Put these into one pint of 
boiling cream and stir until thick and smooth. Pour this 
sauce over one-half dozen deviled eggs, and bake lightly. 

Miss Lucia F. Gilbert. 


5 


130 


Eggs 


Eggs a la Newburg. — Boil hard four eggs, throw them 
into cold water for a minute and then remove the shells. 
Cut into halves and arrange on a heated platter, white side 
up. Put into a sauce-pan one tablespoon of butter and one 
of flour. When creamed add two-thirds of a cup of hot milk. 
When boiling take from the fire, add the well-beaten yolks 
of two eggs, bring to a scalding point again, add a small tea¬ 
spoon of salt, a dust of cayenne and pour over eggs. 

Mrs. Lucy King Allen. 

Eggs a la Maitre d’Hotel. — Make a sauce of half cup of 
melted butter, the juice of half a lemon and a teaspoon of 
minced parsley. Cut hard-boiled eggs in slices lengthwise, 
arrange on toast, and pour the sauce over the eggs or pour 
over poached eggs on toast just before serving. 

Olive Green. 

Eggs Stuffed with Sardines. — Boil twelve eggs steadily 
for fifteen minutes, then cover with cold water and set aside 
to cool. Cut a small slice off each egg large enough to 
remove the yolks without breaking the white. Take one 
medium sized can of boneless sardines, mash to a paste with 
the yolks of the eggs, add a little salt and the juice of a fresh 
lemon. Refill the whites and arrange the eggs in a nest of 
lettuce leaves. Mi's. Mabel Lawrence Lincoln. 

Scotch Woodcock. — Make a cream sauce of one tablespoon 
each of flour and butter, and one pint of milk, then add six 
or seven hard-boiled eggs chopped fine, one small teaspoon of 
Anchovy paste and a little mustard. Serve on small squares 
of buttered toast. Mrs. Frank Haven. 

French Omelet. — Beat four eggs slightly, just enough to 
blend yolks and whites; add four tablespoons of milk, one- 
half teaspoon of salt and one-eighth teaspoon of pepper. 
Put two tablespoons of butter in hot omelet pan; when melted 
turn in the mixture; as it cooks prick and pick up with a 
fork until the whole is of creamy consistency. Place on a 
hotter part of range that it may brown quickly underneath. 
Fold and, turn on hot platter. Boston Cooking School. 

Spanish Omelet. — Mix and cook a French omelet. Serve 
with thick tomato sauce in the center and around the omelet. 

Omelet. — Five eggs, yolks and whites beaten separately; 
five tablespoons of milk; to the yolks add the milk, a pinch 
of salt, then the whites, beaten lightly; have your omelet 


Eggs 


131 


pan ready with a large tablespoon of melted butter; cook 
carefully on the top of the stove, and when well set put it 
in the oven to brown; fold it, and serve. Some say the salt 
should be added to the whites of eggs before beating, rather 
than to the yolks. Mr. William H. Barney. 

Baked Omelet. — Six eggs, two tablespoons of butter and 
one of flour, one cup of cold milk, one-half teaspoon salt. 
Put butter into granite sauce pan, add flour and when smooth 
stir in the cold milk. Set aside to cool when cooked smooth. 
Add salt. Beat yolks and whites of eggs separately. Fold 
in yolks first then whites into the sauce and put all into 
baking dish. Bake fifteen or twenty minutes. 

Mrs. Litz Dustin Bust. 

Nut Omelet. — Make as any omelet and just before folding- 
sprinkle two tablespoons of shredded or chopped nuts over 
the top. English walnuts or pecans preferable. 

Cheese Omelet. — One cup of milk, one rounded tablespoon 
flour, a little salt and one large tablespoon melted butter, 
blended together. Add four eggs, whites and yolks beaten 
separately and three tablespoons grated cheese. Cook in 
omelet pan in oven and serve at once. Mrs. Creighton. 

Rice Omelet with Cheese Sauce. — To a cup of boiled rice 
add a tablespoon of hot water, half teaspoon salt, a dash of 
pepper and the yolks of two eggs well beaten. Mix well and 
fold in the stiffly beaten whites. Melt a tablespoon of butter 
in a pan, turn in the rice and cook like any omelet. When 
done spread a little cheese sauce over one-half, fold and turn 
upon a hot platter. Pour around remaining sauce. 

Cheese Sauce. — Melt two tablespoons of butter, in it cook 
two tablespoons flour, one-fourth teaspoon each of salt and 
pepper. Add a cup of rich milk and stir till boiling, then 
add a generous half cup of grated cheese and stir without 
boiling till cheese is melted. Mrs. George Hawkins. 

Meat Omelet. — Beat six eggs quite light; have ready 
minced meat of ham, tongue, cold chicken or veal; put this 
into a dish with a little butter to warm through, turn the 
eggs into a spider in which you have previously heated the 
butter; let the omelet brown lightly on the lower side, and 
the upper forming a thin custard; season to taste; put in 
the meat; fold the omelet over, and take up quickly; serve 
immediately. Mrs. Farnham. 


132 


Eggs 


Bread Omelet. — Soak a teacup of bread crumbs in a cup 
of sweet milk over night; three eggs beaten separately; add 
yolks of the eggs, bread and milk; stir in the whites, and 
cook as any omelet; sprinkle over salt and pepper just before 
taking up. Sufficient for six persons. Miss W. Child. 

Eggs a la Parisienne. — Butter small timbale moulds, 
sprinkle with fine chopped truffles and parsley, beets if at 
hand. Break eggs and slip one into each mould, sprinkle 
with salt and pepper. Set moulds into a pan of hot water 
and cook till egg is firm. Remove from moulds onto octagon 
slices of toast and pour over a little cream sauce or tomato 
sauce. Mrs. James Breed. 


CHEESE 

Cheese Straws. — One cup of grated cheese, two table¬ 
spoons of melted butter, yolk of one beaten egg, a pinch of 
salt, a dash of cayenne pepper, two tablespoons of cold water, 
one-half teaspoon of baking powder, one-half cup of flour. 
Mix all together. Roll and cut in strips and bake to a nice 
brown. Mrs. S. T. Carpenter. 

Cheese Straws. — Sift together a cup of flour, half teaspoon 
of baking powder and a little salt. Cut into this a fourth 
cup of butter and one-half of a snappy cheese, mix with one- 
fourth cup of cold water. Roll out, sprinkle with red pepper, 
cut in strips and bake. Miss S. Helen Andrews. 

Cheese Cakes. — Mix together one Dufford snappy cheese, 
one-half cup each of flour and butter, a little salt and dash 
of cayenne. Roll out as thin as possible and cut with small 
cutter. Bake ten minutes. Fine for tea. Mrs. Ormsbee. 

Cheese Fondue. — Melt two tablespoons of butter, add four 
tablespoons of flour and mix until smooth. Add one cup of 
milk, stir continually until it cooks and becomes quite thick; 
take from the fire and add the beaten yolks of three eggs. 
Mix thoroughly, then add one cup of grated cheese. Salt and 
pepper to taste. Beat the whites of the eggs to a stiff dry 
froth, add carefully to the mixture; put into a buttered 
baking dish and bake twenty-five minutes or it may be put 
in souffle dishes and baked ten minutes. 

Mrs. Litz Dustin Rust. 

Cheese Ramakins. — Put two ounces of bread and a gill of 
milk over the fire; when hot add two tablespoons of butter, 
four heaping tablespoons of grated cheese (more if domestic 
cheese is used) and a dash of red pepper; take from the fire 
and add the yolks of two eggs and the well-beaten whites of 
three. Turn into ramakin dishes and place in a pan with 
water; bake in a quick oven ten minutes. 

Miss Ella J. Flanders. 

Cheese Custard. — Remove crusts from bread and cut 
enough in inch squares to make two cups. Butter bread 
before cutting. Put in a dish suitable to send to table. Alter¬ 
nate layers of bread with thin shavings of cheese. To three 
cups of milk add two well-beaten' eggs, one-half teaspoon salt, 

[ 133 ] 


134 


Cheese 


a dash of paprika and pour over bread. Let bake in moder¬ 
ate oven till mixture is firm in center and bread slightly 
browned. Good luncheon or supper dish. 

Miss Esther H. Taylor. 

Baked Crackers and Cheese. — Split eight Boston crackers 
and pour over them two cups of hot milk in which is one-half 
teaspoon of mustard and a little salt. Butter a baking dish 
suitable for the table, put in a layer of crackers and sprinkle 
thickly with grated cheese. Alternate crackers and cheese 
using a cup of cheese and having the last layer cheese. Pour 
over any milk not absorbed by the crackers, put in hot oven 
till crackers are puffed and cheese brown. Water may be 
used instead of milk. Mrs. Janet Allan. 

Palmerston Eclairs. — Put one cup of boiling water and 
one-half cup of butter in sauce pan over fire, when boiling 
sift in one cup of flour, half teaspoon of paprika and one- 
fourth teaspoon of salt. Stir and cook till the mixture may 
be gathered into a compact ball; turn into an earthen bowl 
and beat in three eggs one after another, beat each egg thor¬ 
oughly before the next is added, then beat in one-half cup * 
of grated cheese. Dispose the mixture in strips about three 
inches long and one inch wide on a buttered baking pan, 
brush over with beaten egg yolk and bake about twenty-five 
minutes. The cakes should be baked crisp and firm on the 
sides as well as top and bottom. Cut a slit on one side and 
fill with the cheese mixture. Serve hot or cold with a green 
salad. 

Cheese Custard Filling. — Melt three level tablespoons of 
butter and in it cook three level tablespoons of flour, one-half 
teaspoon of salt, same of paprika. Add one and a fourth 
cups of milk and stir till boiling, add the beaten yolks of two 
eggs mixed with one-half cup of grated cheese and when cold, 
fold in one-half cup of cream beaten stiff. 

American Cooking School. 

Hot Cheese Balls. — To one and a half cups of grated 
cheese add one tablespoon of flour, one-fourth teaspoon of 
salt, dash of cayenne and mix well. Beat the whites of three 
eggs stiff, add to cheese, shape into small balls, roll in cracker 
dust, fry in deep fat and drain on paper. Serve with salad 
course. Fannie Merritt Farmer. 

Gnocchi a la Romaine. — Mix one-fourth cup each of flour 
and com starch, one-half teaspoon each of salt and paprika 


Cheese 


135 


to a paste with one cup of milk. Have a cup of milk in 
double boiler and add the paste and cook till smooth stirring 
constantly. Cook ten minutes and add one-half cup of butter 
and the beaten yolks of two eggs, one-half cup or more of 
grated cheese. Cook till cheese is melted, then pour into a 
shallow buttered pan to the depth of half an inch. When 
cold cut into rounds or squares. Put in buttered earthen 
dish, sprinkle with grated cheese, place other pieces above 
the first and sprinkle generously with cheese. Set in oven 
to melt cheese and reheat mixture. Serve very hot with a 
green salad or cooked fruit. 

Florentine Toast. — Toast a piece of bread on one side, 
open a boneless sardine and spread over toasted side. Cut 
half a tomato and place on top with butter, pepper, salt and 
grated cheese. Put in oven and bake fifteen or twenty 
minutes. Mrs. Spann. 

Titus Tid-Bits. — Have ready sliced ripe tomatoes, also 
some very thin slices of cheese. Cut bread in thin slices, 
then in halves, remove crusts and butter. Place them in a 
baking tin with buttered side down, on each place a slice of 
tomato and on this one slice of cheese, a dash of paprika and 
a little salt, put the tin in a hot oven. Let brown and serve 
immediately. Mrs. Julia Raymond. 

Cheese Dreams. — Cut twelve thin slices of bread and 
remove crusts. Cut in halves, cover with a thin slice of 
American cheese, sprinkle with salt, paprika and cayenne; 
cover with another slice of bread and saute on both sides in 
a little butter. These are more easily prepared small than 
large. Mrs, 0. S. Lawrence. 

Cheese Relish. — One tablespoon of butter, one tablespoon 
of flour, one cup of hot milk, one cup of grated cheese. 
Cream butter and flour in double boiler, add hot milk and 
season to taste with paprika and salt, then add cheese and 
when melted serve on hot crackers. 

Mrs. Nettie Knapp Fell. 

Rarebit. — Melt together in a chafing dish one cup of 
grated cheese and one cup of cream. When melted add 
beaten yolks of two eggs, one teaspoon of salt, two of Durham 
mustard (English) dissolved in a little of the cream, a little 
cayenne pepper. Stir until thick and serve at once on hot 
buttered toast. Mrs. Spratling. 


136 


Cheese 


Cheese Balls. — One roll of cream cheese, one tablespoon of 
English walnuts, chopped fine, mixed with enough cream 
salad dressing to moisten so that it can easily be made into 
balls. After forming the balls roll them in chopped nuts. 
This quantity will make about twelve balls. 

Mrs. Josephine Lawrence Porter. 

Cheese Balls. — Mix with silver fork two large cream 
cheeses, one tablespoon of cream, and make into small balls. 
Put one large tablespoon of butter over one large coffee cup 
of English walnuts and almonds, chopped fine. Put in oven 
to brown, stirring constantly; drop the balls into nuts while 
hot and put in the ice-box to cool. Serve with salad. 

Mrs. Breed. 

Cheese Marguerites. — Make a paste of cream cheese and 
Mayonnaise dressing and place a little of the mixture in the 
center of square wafers. Put an English walnut meat in 
the center of the paste and shape edges. 

Mrs. Josephine Lawrence Porter. 

Cheese and Bar-le-Duc. — Mix with silver fork, two cakes 
of cream cheese with one tablespoon of cream. Mould as one 
likes, fill with bar-le-duc and serve as a course with heated 
crisp crackers. Mrs. Breed. 

Croutons with Cheese. — Cut slices of bread about one- 
half an inch thick and remove crusts. Then cut in any shape 
desired and toast a delicate brown. Have ready a cheese 
sauce made as follows: Scald half a pint of milk; rub one 
generous tablespoon of butter and two tablespoons of flour 
together and stir into the milk. Stir until it thickens, add 
yolk of one egg, two large tablespoons of grated cheese and 
a palatable seasoning of white pepper and salt. Put a large 
teaspoon of the sauce on a crouton and serve with cream 
soups or salads. Mrs. Sarah Robb Taylor. 

Cheese Croutons. — Cut stale bread in slices one-fourth 
inch thick, then in narrow finger length pieces, spread with 
butter and cover with thin slices of cheese. Put them in pan 
in oven to melt the cheese. Serve at once. 

Cheese Puffs. — Put in a saucepan one-half cup of hot 
water, one tablespoon butter, pinch of salt. AVhen boiling 
add one-half cup grated cheese and one-half cup pastry flour 
mixed together, and a dash of cayenne. Stir until mixture 
is smooth and leaves the sides of pan. Cool and add, one 


Cheese 


137 


at a time, one large or two small eggs, beating till thoroughly 
mixed. Drop small quantity from spoon onto buttered tin 
one-half inch apart. Bake in quick oven about twenty 
minutes or until firm and light. Mrs. Harry A. Barrett. 

Cottage Cheese. — Have a pan half full of thick sour milk 
and fill the pan with boiling water; let this stand a few 
minutes and then pour into a fine colander and press out 
the whey with a heavy spoon until quite dry; season with 
salt and add enough sweet cream and softened butter to 
moisten well and a little sage, if liked. Make into balls, or 
pack in small dishes. Mrs. McClary. 

Cottage Cheese. — Take a pan of thick sour milk, pour 
into a double cheese cloth bag, let drain over night. If any 
water is left on the milk pour off by turning the bag. Season 
with salt, paprika and very thick sweet or sour cream so as 
to make rich. Very nice. Mrs. Spann. 


BREAD, BREAKFAST AND TEA CAKES 

Hints for Making* Bread. — Use best bread flour, which 
should be kept in a dry atmosphere. Yeast is a plant which 
needs warmth, air and moisture for growth. It is killed by 
too much heat or cold. For these reasons all liquids are 
lukewarm and flour should be warmed in winter. Bread is 
made by mixing flour with water, milk or milk and water, 
yeast, sugar, salt and shortening if desired. Sugar hastens 
fermentation and salt retards it. One cake of compressed 
yeast is equal to a cup of liquid yeast. Bread is often made 
the night before and left to rise from eight to ten hours. 
A thin batter called a sponge may be made at night and the 
rest of the flour and salt added in the morning, or the dough 
may be mixed and kneaded at night and only moulded into 
loaves in the morning. A good way, especially in summer, 
is to set bread early in the morning and have it baked by 
noon. It needs to rise twice, once either in the sponge or 
dough and again after it is moulded into loaves. Into a 
greased bread tin put a loaf half the size of tin, cover, put 
in a warm place free from drafts till loaf has doubled size. 
Then put in oven; it rises a little more when in oven. To 
bake place in hot oven when the loaf should brown in fifteen 
or twenty minutes; then reduce the heat and bake more 
slowly. A common sized loaf will bake in forty or fifty 
minutes, a large loaf in one hour. Remove bread from pan 
and place on wire frame. 

The whole process of breadmaking from the mixing to 
serving may be done in three or four hours if sufficient yeast 
is used. 

Yeast. — To six medium-sized potatoes, grated, add one 
small half cup of sugar, one scant tablespoon of salt, two of 
flour, three pints of boiling water. Set all on stove and boil 
two or three minutes. Set aside to cool. When luke warm 
add one cake of Magic yeast moistened with a little warm 
water. Mrs. Addie Trudeau Conant. 

Bread. — Take one pint of milk, one tablespoon each of 
butter and lard and let come to a boil; add one pint of water, 
tablespoon of sugar, salt, a yeast cake, or one cup of home¬ 
made yeast; flour enough to mould from one-half to three- 
quarters of an hour. Knead as little as possible in the morn¬ 
ing; shape into loaves and let rise before baking. 

Mrs. L. C. Wead. 


[13S] 


139 


Bread, Breakfast and Tea Cakes 

Bread. — Scald one pint of milk and add three level table¬ 
spoons of sugar, one rounding teaspoon of salt and a table¬ 
spoon of butter. When luke warm add one yeast cake dis¬ 
solved in one-half cup of luke warm water. Put in three 
cups of flour and beat well with egg beater. Let stand in a 
warm place one and a half hours then add three cups more 
of flour and let rise till light. Put three-fourths of the 
mixture on bread board and shape in two loaves. Squeeze 
out any air bubbles as you press it into shape. Work as little 
as possible. Let rise to nearly twice its size and bake three- 
fourths of an hour. Make rolls of the remaining dough. 

Mrs. Gertrude Skinner Washburn. 

Wheat Bread. — Put to soak one Magic yeast cake in a 
little luke warm water. Boil, drain and mash three medium¬ 
sized potatoes, add one tablespoon each of salt, flour and 
sugar; to this add sufficient water to make two quarts; add 
the yeast. This sponge should be made the day before it is 
needed and left in a warm place to rise. In the morning 
warm slightly, stirring so the yeast will not settle and burn. 
Add only the flour, mix, when light, and make into loaves. 
This will make four loaves. Mrs. Stuart Keller. 

French Bread. — One pint of milk, six eggs, one-half cup 
of butter, two-thirds of a cup of sugar, one-half cup of yeast, 
flour enough to knead all together. In the morning knead 
again; cut in strips, braid and when light bake. 

Mrs. Ralph. 

Pulled Bread. — Gash a loaf of freshly baked bread and 
pull a part into halves, pulling from the outside toward the 
center. Gash the halves and separate into quarters. Repeat 
the process until the pieces are the size of a large bread stick. 
Place on a rack in a pan and dry out the moisture in a slow 
oven, then brown to a delicate color. Keep in a dry place 
and reheat before serving. The bread should snap when 
broken. 

Entire Wheat Bread. — One cup each of luke warm water 
and milk scalded and cooled, one yeast cake, teaspoon of salt, 
two tablespoons each of sugar and butter or lard, melted, 
and five cups of entire wheat flour. Proceed as for ordinary 
white bread, mixing stiff and kneading thoroughly. Bake 
one hour in moderate oven. 

Rye Bread. — Put into a quart measure one pint of scalded 
milk, two tablespoons of sugar and molasses, one tablespoon 


140 


Bread, Breakfast and Tea Cakes 

each of lard and butter, three teaspoons of salt and fill with 
warm water. Pour this into the bread maker and add one 
cake of compressed yeast dissolved in one-half a cup of warm 
water; then add two cups of rye flour and one of wheat flour. 
Stir for five minutes. If a bread maker is not used stir the 
sponge in a large dish, knead as little as possible in the 
morning. Shape into three loaves and let rise very light. 
Bake nearly an hour. Mrs. F. H. Stewart. 

Oatmeal Bread. —Add to two and one-third cups of boiling 
water one cup of oat flakes and one-half cup of corn meal 
and cook till thick. When cold, add in one pint of tepid 
water one-half cup of molasses, one large baking spoon of 
lard, one teaspoon of salt and yeast cake dissolved in a little 
water. Knead all together with white flour till stiff and let 
rise over night. Then knead lightly using flour if necessary. 
Shape in loaves, let rise and bake one hour. Make three 
loaves. Miss Janet Robb. 

Graham Bread. — When making white bread, in the morn¬ 
ing put two cups of the sponge in a mixing bowl, add one 
cup of Graham flour and stir with spoon; then add one table¬ 
spoon of sugar, one-half teaspoon of soda and let rise. Shape 
into a loaf, and put in bread tin; let rise until light and 
bake about forty minutes. This makes one loaf. 

Mrs. Maggie Binan Hutchins. 

Graham Bread. — One cup of bread sponge, one and one- 
half cups of sweet milk, a scant half cup of molasses, one 
even teaspoon of soda, a little salt and ginger. Stir all 
together and add enough Graham flour to make stiff, put 
into baking tin and let stand until very light and bake 
thoroughly. Mrs. Hiram French. 

Graham Bread. — If to sponge bread at night, make a 
sponge at noon of one-half a compressed yeast cake, one 
medium-sized mashed potato, three tablespoons of white flour 
and one cup of water. At night add three large cups of 
warm water to the sponge, salt, three tablespoons of molasses 
and Graham flour to make a thick sponge; when light knead 
in enough white flour to make a stiff dough, adding one- 
fourth teaspoon of soda dissolved in a little water. Let rise, 
then put into tins and when light bake in a moderate oven 
one hour. Enough for three loaves. If bread is to be 
sponged in the morning prepare yeast, etc., the night before. 

Mrs. Nichols. 


141 


Bread, Breakfast and Tea Cakes 

Graham Bread. — Three cups of thin sour milk, one cup 
of molasses, two teaspoons of salt, two level teaspoons of 
soda dissolved in the milk, fou»r cups of Graham flour and 
one cup of white flour. Beat thoroughly; put into bread 
pans and bake slowly one hour. This makes two loaves. 

Mrs. Anna Horton Sherwood. 

Steamed Graham Bread. — Two cups of sweet milk, one of 
sour milk, one-half cup of sugar, one-half cup of molasses, 
five cups of Graham flour, one teaspoon of soda, one of salt; 
stir well together and pour into tins; steam three hours. 

Miss H. E. Keeler. 

Date Bread. — Pu!t two and a half cups of Graham flour 
and one of white flour in a bowl, add a scant half cup of 
sugar and a teaspoon of salt. Rub through this one-fourth 
cup of butter. Dissolve a teaspoon of soda in a little water, 
add it to one and three-fourths cups of sour milk and pour 
over the Graham flour stirring well. Stone and cut in 
pieces enough dates to make a generous cup and a half. Put 
a thin layer of the dough in a buttered bread pan and 
sprinkle thickly with dates. Alternate thus, having the top 
layer dough. Bake one hour in a moderate oven. 

Mrs. George Hawkins. 

Brown Bread. — To one well-beaten egg add one cup of 
sour milk in which is dissolved one heaping teaspoon of soda, 
one cup of sweet milk, three tablespoons each of molasses, 
sugar and corn meal. Add Graham flour, stirring to con¬ 
sistency of Graham gems. Bake in a moderate oven about 
one hour. Mrs. B. F. Thompson. 

Camp Brown Bread. — One cup each of sour milk, sweet 
milk, molasses, and corn meal, two cups of Graham flour, two 
even teaspoons of soda, one even teaspoon of salt. Put sour 
milk in mixing bowl, add soda dissolved in a little warm 
water, then sweet milk and molasses, cornmeal, flour and salt. 
Steam three hours or more as the longer it steams the better 
it is. This rule makes two loaves in one pound coffee cans. 

Mrs. W. H. King. 

Steamed Brown Bread. — One cup of sweet milk and one- 
half cup of sour; one cup of corn meal and one of Graham 
flour. Into the milk put one teaspoon of soda, and one-half 
cup of molasses; salt; then add meal and flour. Steam three 
or four hours. The batter will be very thin. Add one-half 
cup of seeded raisins if liked. Mrs. McClary. 


142 


Bread, Breakfast and Tea Cakes 

Nut Bread. — Two cups of entire wheat flour, one of white 
bread flour, sifted with one level teaspoon of baking powder, 
one of soda and one of salt. Add one cup of chopped wal¬ 
nuts. Dissolve one cup of light brown sugar in one and a 
half cups of sweet milk. Mix all thoroughly. Bake in 
medium sized bread pan in moderate oven one and one- 
fourth hours. Mrs. N. M. Marshall. 

Nut Bread. — Taken from Cook Book compiled by First 
Presbyterian Church of Ithaca, N. Y. Three-fourths cup 
sugar, one egg, one and one-half cups sweet milk, three and 
one-half cups flour, four teaspoons baking powder, small 
teaspoon salt, one cup nut meats, cut fine or chopped. Beat 
sugar and egg together, add milk and flour alternately, dredge 
nut meats with flour and add last. Pour mixture in bread 
tin, let stand thirty minutes. Bake forty-five minutes. 

Mrs. Macintosh. 

Nut Graham Bread. — One-half cup brown sugar, one-half 
cup molasses with one level teaspoon soda, two cups milk, 
two cups graham flour and one cup of white flour, one cup 
nuts, salt. Stir all together and bake in loaf. 

Mrs. M. J. Crowley. 

Bran Bread. — To one beaten egg add one pint of sour milk, 
four tablespoons of sugar, one-half teaspoon of salt, one 
heaping teaspoon of soda dissolved in a little hot water and 
four cups of bran. Stir well. Into one and a half cups 
of wheat flour put a teaspoon of baking powder and sift into 
the bran mixture, stir thoroughly, pour into bread pan and 
bake about an hour. Mrs. Mary Putnam. 

Raised Corn Bread. — One-half yeast cake dissolved in one 
cup warm potato water, one tablespoonful shortening, two 
tablespoonfuls brown sugar, one teaspoonful salt, white flour 
to make a stiff sponge. 

Tn the morning scald one pint corn meal with sufficient 
boiling water to wet thoroughly, but not enough to make it 
sloppy. When cool add this to the sponge. Let rise until 
about double its bulk. Knead into loaves with white flour, 
let rise in tins about three-quarters of an hour, then bake. 

Mrs. John Lincoln. 

Raised Biscuit. — One pint of sweet milk, one-half cup of 
butter, one cup of home-made yeast, one tablespoon of 
sugar. Let the butter, milk and sugar come to the boiling 
point, then cool, sponge and add flour and the yeast. In the 


143 


Bread, Breakfast and Tea Cakes 

morning knead well and let rise three times. This rule makes 
about one dozen and a half biscuits. Mrs. F. W. Lawrence. 

Clover Biscuit. —From setting of bread take as mulch dough 
as you wish to make into biscuit and fill muffin tins by placing 
three small balls of the dough in each section of the tin. 
When raised bake ten to fifteen minutes. If the biscuits 
are desired for supper, they may be made out as usual in 
the morning, and the tin placed in the ice chest until an 
hour before baking. ' Mrs. Arthur E. McClary. 

Lunch Rolls. — Scald one cup of milk early in the morning, 
when luke warm add one cake of Fleischmann’s yeast, one 
tablespon of sugar, the white of one egg beaten stiff and 
three cups of sifted flour. Then add gradually two table¬ 
spoons of lard or butter and one-half teaspoon of salt. Knead 
lightly using as little flour as possible. Place in well greased 
bowl, cover and set to rise about two hours in a warm place 
free from draught till double in bulk. Turn out and mould 
into rolls the size of walnuts. Place in well greased pans, 
protect from draught and let rise one-half hour or till light. 
Glaze with the white of an egg diluted with water. Bake 
ten minutes in a hot oven. Make three dozen. 

Mrs. McClary. 

Tea Rolls. — One egg, two tablespoons sugar, one-third cup 
of butter, two-thirds yeast cake, in a little water, one quart 
of Pillsbury flour. Cream together butter, egg and sugar, 
scald coffee cup of milk and add after it cools. Place the 
above with the dissolved yeast cake in the center of the flour. 
Do not stir. Sponge at eleven in the morning. After it is 
light mix in a loaf, when this is light make into biscuits and 
let rise double their size and bake. Mrs. Horrigan. 

French Rolls. — Three cups of sweet milk, a teaspoon of 
salt, one half cup of yeast or half a cake of compressed yeast, 
one cup of melted butter, add flour enough to make a stiff 
dough. Let it rise—-better over night — and then add two 
well-beaten eggs; knead thoroughly, and let rise again. 
Make into balls about the size of an egg, then roll between 
the hands to make long rolls (about three inches). Place 
close together in two even rows on well-burttered nans. Cover 
and let rise again. Bake in a quick oven to a delicate brown. 

Mrs. Thomas M. Hawlev. 

*/ 

Finger Rolls. — Put one tablespoon of butter into one cup 
of scalded milk, cool and add one teaspoon of sugar, half a 


144 


Bread, Breakfast and Tea Cakes 

level teaspoon of salt, one-half yeast cake dissolved in one 
fourth cup of luke warm water, put all in about three cups 
of bread flour. Knead ten minutes, cover and let rise light; 
knead a second time, then shape into small long rolls and set 
in a pan to rise. When light brush them over with a little 
beaten egg and bake in a hot oven. 

Mrs. Frederick J. Seaver. 

Parker House Rolls. — One cu»p of warm milk, one-fourth 
cup of butter, two tablespoons of sugar, one-fourth cup of 
yeast or one-half yeast cake, flour to knead very soft at 
night; in the morning turn carefully on the moulding board 
and roll out one-half inch thick; cut with biscuit cutter and 
spread with warm butter, fold these over and let rise very 
light and bake. If warm rolls are desired for supper leave 
the dough in a cool place until about three o’clock and then 
roll and cut as stated, The above makes eighteen rolls. 

Mrs. Mabel Earle Selkirk. 

Cinnamon and Lemon Rolls. — Take from bread dough in 
the morning the amount required for one medium loaf of 
bread and mix in one-half cup of soft butter, put in a cool 
place until about three o’clock in the afternoon, then roll 
out thin and spread with warm butter and sugar. Sprinkle 
with cinnamon; then cut off strips three inches wide and 
roll over Until one and one-half inches in width; cut off 
slices and place on tins to rise very light. Bake in medium 
hot oven. 

For the lemon rolls turn a little lemon extract into your 
hand and rub with the sugar and butter over the dough and 
then roll and cut the same as for cinnamon rolls. 

Mrs. Mabel Earle Selkirk. 

Crescents or Horseshoe Rolls. — Use recipe for Parker 
house rolls. When light roll in a sheet one-fourth of an inch 
thick and cut in six-inch squares, then diagonally making 
triangles. Commence at longest side, roll toward the point, 
fasten and form in crescent shape. Place on tins some dis¬ 
tance apart. When light bake in hot oven. Just before they 
are done brush over with a little milk. 

Mrs. George Hawkins. 

Bread Sticks. — Take any good bread dou'gh that has short¬ 
ening. Knead till elastic. Take a small piece of the dough 
and roll into strips the size and shape of a thick lead pencil. 


145 


Bread, Breakfast and Tea Cakes 

Place on greased pans a little apart and let rise, then brush 
over with white of egg mixed with water and bake in a hot 

oven. 

Hot Cross Buns. —Make a sponge of one cup of scalded 
milk, cooled, tablespoon of sugar, yeast cake and cup of flour. 
Beat well and let rise till light. Add a fourth cup each of 
butter and sugar creamed, a well-beaten egg, one-fourth tea¬ 
spoon of salt, half cup of raisins seeded and cut in pieces 
or currants and flou'r enough to make a soft dough. Knead 
lightly, place in greased bowl and let rise till double in bulk. 
Shape into medium sized biscuits, place in buttered pan an 
inch apart, cover and let rise till light. G-laze with egg 
diluted with water. With a sharp knife cut a cross on top 
of each and bake twenty minutes. While hot fill cross with 
plain frosting. 

Buns. — Make a sponge of three cups of milk, one cu'p of 
sugar, one of yeast or a yeast cake, a little salt; in the 
morning add one cup of sugar, one of butter, a little soda, 
and one cup of English currants. Knead well and let rise. 
When light, shape into buns and let rise again, then bake. 
Just before taking from the oven brush buns over with white 
of an egg. Make two tins. Mrs. Belding. 

To freshen stale rolls dip quickly in cold water and heat 
in the oven. If the rolls are large they should be covered 
with a pan part of the time to prevent undue browning. 

German Coffee Cakes or Rusks. — Add half a cu'p of butter 
to a pint of luke warm milk, sift enough bread flour with a 
teaspoon of salt to make a batter as stiff as you can stir. 
Beat in half a cup of home-made yeast or half a yeast cake, 
and a cup of sugar, add two eggs and beat the batter until it 
blisters. In summer the dough should rise from eight to ten 
hours. In the morning add merely enough flour to roll oiVt 
the dough. Let it rise two hours, then roll out until it is a 
little less than half an inch thick, cut into small cakes and 
let rise one-half hour, then bake for about twenty minutes 
in a quick oven. When they are cooled a little, break in 
halves and pile with their soft side up in a large dripping 
pan. Put them in a hot air oven for a day or two to become 
thoroughly dry. Miss Florence C. Mallon. 

Baking Powder Biscuits. — One quart of flour; two heap¬ 
ing teaspoons of baking powder; two tablespoons of butter 
Sift baking powder with the flour; rub in the butter, and 


146 


Bread, Breakfast and Tea Cakes 

add one coffee cup of sweet milk, cut into biscuits and bake 
in a quick oven fifteen minutes. Mrs. M. S. Mallon. 

Baking Powder Biscuits. — One quart of flour; three tea¬ 
spoons of baking powder, a little salt, two heaping table¬ 
spoons lard; mix with sweet milk very soft. Cut into small 
biscuits. Mrs. Spann. 

Tea Biscuits. — Take one and one-half cups of unsifted 
flour heaping measure. Add a level teaspoon of salt, round¬ 
ing teaspoon of soda and two rounding teaspoons of cream 
tartar and sift. Cut in one-fourth cup of butter and stir in 
quickly two-thirds cup of milk. Roll and cut out with small 
cutter. Put a small piece of butter on top of each biscuit 
before putting in the oven and bake quickly. 

Mrs. Gertrude Skinner Washburn. 

Soda Biscuits. — One cup of buttermilk, one-half teaspoon 
of soda, two tablespoons of lard, little salt. Sift more flour 
than is needed; in the center of flour sift soda and salt, mold 
lard in flour w T ith fingers, make dough same as for pies, 
moistening with buttermilk. Roll thin and cut with biscuit 
cutter. Cook in hot oven, the quicker the better. 

Mrs. W. C. Cochran. 

Sour Cream Biscuits. — One quart of flour with two 
rounded teaspoons of cream tartar, a little salt, one small 
teaspoon of soda, in one-half cup of sour cream. Mix with 
sweet milk to a soft dough, roll out, shape with cutter and 
bake. Mrs. Ford. 

Maple Biscuits. — Roll a baking powder biscuit dough into 
an oblong, a scant half inch thick, spread lightly with butter 
and sprinkle with maple sugar. Roll like a jelly roll, cut off 
in pieces three-fourths of an inch thick and bake. 

Scotch Biscuits. — One cup of thick sour cream; one and 
one-half cups of sour milk; one teaspoon of soda; salt. Knead 
with flour and roll out thin. Spread with sugar (white or 
maple). Roll like jelly cake; cut off size of biscuit; bake 
quickly. Mrs. F. White. 

Peanut Butter Biscuits.— Two cups of flour, four tea¬ 
spoons baking powder, one-fourth cup peanut butter, pinch 
salt. Least amount of cold water to make dough. Roll and 
cut into small biscuits. Mrs. Jessie Marshall Kissane. 

Afternoon Tea Rolls.— Sift together two cups of flour, 
four level teaspoons of baking powder and a little salt. Cut 


147 


Bread, Breakfast and Tea Cakes 

in two rounding tablespoons of butter and add milk enough 
so that mixture may be dropped from spoon without spread¬ 
ing. Drop by teaspoon on a buttered pan, brush over with 
milk and bake in hot oven eight minutes. Makes about sixty. 

Miss S. Helen Andrews. 

Cheese Biscuits. — Make a good baking powder biscuit 
dough. Roll about one-half inch thick, cut into tea biscuit 
size, making two pieces for each one. Spread one-half with 
grated cheese, sprinkle lightly with paprika, add small piece 
of butter, place other half over it and bake in a hot oven 
about twenty minutes. Excellent with afternoon tea. 

Mrs. Agnes C. Johnson. 

English Oven Scones. — Rub two rounding tablespoons of 
butter into two cups of flour, add one heaping tablespoon of 
sugar, one-fourth teaspoon of salt, one teaspoon of soda, two 
teaspoons of cream tartar. Beat one egg, put one-half of it 
into a cup, then with one-half of it and some sweet milk, 
make the other ingredients into a soft dough. Knead it a 
little on floured board, divide into five pieces, make them 
smooth and roll out not too thin, cut them into four small 
cakes, lay on a greased baking tin, brush them over with egg 
and bake in a hot oven ten minutes. The dough should 
always be lightly handled. Mrs. 0. S. Lawrence. 

Tea Rolls. — One egg, one-half cup of butter, scant, one- 
half cup of sugar, one cup of milk, three teaspoons of baking 
powder; flour enough to stiffen, so that it will drop from a 
spoon into hot gem pans. Bake in a very quick oven. The 
same recipe, omitting the sugar, makes good Graham rolls. 

Mrs. Addie Barry Hickok. 

Southern Squash Bread. — Three eggs, one large cup of 
corn meal, three of sifted squash, one of sugar, one of cream 
or milk, teaspoon of soda, salt and butter the size of an egg. 
This amount will make two tins. Mrs. Abiel Smith. 

Squash Rolls. — Cream together one-half cup of sugar and 
one-third cup of butter, add one well-beaten egg, a little salt, 
three-fourths cup of milk with one teaspoon of soda, one cup 
of sifted squash, two teaspoons cream tartar in flour enough 
to make a thick batter. Bake in gem pans. Mrs. Carrigan. 

Breakfast Puffs. — Two eggs, one cup each of milk and 
flour, one tablespoon of melted butter, a pinch of salt. Beat 
eggs until light then add other ingredients. Put in hot pans 
in a hot oven. Mrs. M. J. Hepburn. 


148 


Bread, Breakfast and Tea Cakes 

Sally Lunn. — One-half cup each of sugar and butter 
beaten to a cream, two well-beaten eggs, one cup of sw r eet 
milk, two cups of flour with two teaspoons of baking powder. 
Beat all together for five minutes. Pour into a tin and bake 
in moderate oven. Mrs. H. E. King. 

Coffee Bread. — Cream a piece of butter half the size of an 
egg with one-half cup of sugar, to this add two well-beaten 
eggs, a little salt; stir all well, then put in two cups of milk. 
Sift together one qu'art of flour and four teaspoons of baking 
powder. Add flour to the mixture, beat well and pour into 
shallow tins. Sprinkle sugar and cinnamon over the top and 
bake in hot oven. Mrs. Frank Haven. 

Coffee Bread. — Blend three-fourths cup of sugar and one- 
fou'rth cup of melted butter, add one well beaten egg, one- 
half teaspoon cinnamon, one cup of sour milk with one-half 
teaspoon soda, stir all together and add two cups of flour in 
which is sifted two teaspoons baking powder. Pou'r into 
shallow tin and sprinkle over top cinnamon and sugar with 
finely chopped nuts if desired. Mrs. T. T. Buttrick. 

Laplanders. — Two eggs, beaten ; one pint of milk; a little 
salt; one pint of flour; three tablespoons of melted butter. 
Heat the irons quite hot and grease them. Pour the mixture 
in and bake in a quick oven, in French roll irons, fifteen or 
twenty minutes. This makes two dozen. Mrs. B. Webster. 

Maryland Beaten Biscuits. — Three pounds of flour, south¬ 
ern wheat flour or good patent flour, half a pound of pure 
lard, and cold water to make a stiff dough. Add a little salt. 
Lay a cloth on the table, dredge with flour and put dough 
on this. Beat it with a hard wooden mallet or flat iron or 
broad hammer used by the Maryland cook. Roll up the 
dough and repeat the beating and rolling until the dough 
will snap when a small piece is pulled off. Pinch off the 
dough in small biscuits and knead them, thumb in the middle 
of each, into smooth biscuits, hollow in the center. Prick 
with a fork, place in greased pans not near enough to touch 
and bake in a fairly hot oven about twenty minutes, they 
must not brown much. Mrs. Mary A. Carlisle. 

Apple Kuchen. — Two cups flour, one-half teaspoon salt, 
two teaspoons baking powder, four level tablespoons shorten¬ 
ing, one scant cup milk, four sour apples, sugar and cinna¬ 
mon. Sift dry ingredients into mixing bowl, work in shorten¬ 
ing and add milk. Knead lightly, roll out and place in 


149 


Bread, Breakfast and Tea Cakes 

buttered tin. Add apples cut into eighths, press into dough 
keeping them close together. Dust thickly with granulated 
sugar and cinnamon. Bake in hot oven thirty minutes. 

Mrs. Henry L. Woestmann. 

English Muffins. — Scald a pint of milk with a tablespoon 
of butter or lard and when luke warm, add a half yeast cake, 
teaspoon of salt and two cups of flour. Beat well, add enough 
flour to make a soft dough and knead till elastic. Place in a 
greased bowl, let rise till double its bulk. Form lightly into 
round flat muffins one-half inch thick. Let rise about one- 
half hour and slip muffins on a hot griddle and bake slowly 
on both sides, or put in buttered rings, let rise, then with 
spatula lift ring and contents to griddle and bake. Then 
tear apart with fork, toast, butter and serve with tea and 
marmalade. Mrs. Janet Allan. 

Raised Muffins. — One pint of milk; a piece of butter the 
size of a butternut; one-fourth yeast cake; add flour to make 
a thick batter, let rise over night; in the morning, add two 
well-beaten eggs, and bake in rings. Mrs. C. A. Wood. 

English Crumpets. —Add to raised muffin batter a level 
tablespoon of sugar. When light put greased rings on a hot 
griddle, pour in batter one-fourth inch thick, bake slowly 
and turn to brown the other side. 

Muffins. — One egg, small one-half cup of sugar, one-half 
cup of milk, two tablespoons of melted butter, one cup of 
flour, pinch of salt, one teaspoon of baking powder mixed in 
the flour. Bake about fifteen minutes in gem pans. 

Mrs. Carrie King Hall. 

Muffins. — One pint of flour, one cup of milk, one egg, one 
large tablespoon of sugar, one teaspoon of cream tartar, one- 
half teaspoon of soda, pinch of salt, butter the size of a 
walnut meat melted with the soda in a little warm water. 
Beat the egg and sugar together, then add the milk with the 
soda and water, sift the cream tartar with the flour and mix 

all together. Bake in patty tins. 

Mrs. Frederick J. Seaver. 

Rice Crumpets.— One cup each of cooked rice, sweet milk 
and flour, two eggs, one tablespoon of sugar, and one and one- 
half of melted butter, a pinch of salt and one heaping tea¬ 
spoon of baking powder. Thoroughly mix rice and milk, add 
sugar, salt and beaten eggs, the flour Avith baking powder 


150 Bread, Breakfast and Tea Cakes 

then the melted butter. Stir well and bake in piping hot 
gem pans in hot oven. Mrs. Mason. 

Pop Overs. — One cup each of flour and milk, three eggs 
beaten light. Mix and beat hard for fifteen minutes. Put 
into hot cups or patty pans which have been well buttered, 
bake in hot oven twenty or thirty minutes. Mrs. Breed. 

Pop Overs. — Two cups of sweet milk; two scant cups of 
flour, three eggs, salt. Beat eggs light; then add milk and 
flour and beat all five minutes. Pour into hot gem irons and 
bake in a quick but not scorching oven. Mrs. Munger. 

Berry Tea Cakes. — One-half cup of sugar, one egg, three- 
fourths cup of milk, one level teaspoon of baking powder, 
piece of butter one-half the size of an egg. Flour sufficient 
for a stiff batter. Into this batter stir one cup of fresh berries 
or the canned ones without the juice. Dried berries soaked 
about ten hours, and drained, can be used for the same pur¬ 
pose. Mrs. McClary. 

Blueberry Cake. — Cream together one cup of butter and 
two of sugar, add to this three well-beaten eggs and one-half 
teaspoon of soda dissolved in one-half cup of sweet milk. 
Sift one teaspoon of cream tartar with four cups of flour. 
Roll two cups of blueberries in the flour and add the last 
thing. Bake in two shallow tins. To be eaten warm. This 
can be used as a pudding, served with sauce. 

Mrs. W. H. King. 

Parker House Corn Cake. — Mix one cup each of flour and 
Indian meal, one and one-half teaspoons of cream tartar, one 
teaspoon of soda, and a little salt, together. Mix one egg, 
one-half a cup of sugar, butter the size of an egg, and one 
cup of warm sweet milk together; then pour the liquid into 
the dry mixture; beat well and halve. Miss Childs. 

Corn Cake. — Cream one-half cup of sugar and one table¬ 
spoon of butter, then beat in one egg. Add one cup of sour 
milk with one-half teaspoon of soda, one cup of Indian meal 
and one teaspoon of baking powder sifted in one cup of flour. 
Stir all well, pour in shallow tin and bake about half an 
hour. Mrs. C. L. Hubbard. 

Corn Gems. — Scant one-half cup of sour cream filled up 
with sour milk; one beaten egg, one tablespoon of sugar, one 
cup of meal, one cup of flour, one teaspoon of baking powder 


151 


Bread, Breakfast and Tea Cakes 

in the flour, one-half teaspoon of soda in the cream and milk, 
little salt; mix all together. Bake in gem irons. 

Mrs. Nellie M. Baker. 

Southern Spoon Bread. — Stir into a pint of milk enough 
cornmeal to make a thin batter, add a teaspoon of baking 
powder, salt and two eggs, the whites and yolks of which 
have been beaten separately. Pour the mixture into a baking 
dish, smooth the top with a broad flat knife and dot with 
pieces of butter. Bake and serve in the dish with a spoon. 
This is excellent for adults or children. 

Mrs. Mary A. Carlisle. 

Corn Gems. — Blend one-fourth cup of sugar, two table¬ 
spoons of melted butter and one beaten egg. Add one cup 
of sweet skim milk, one-half teaspoon of salt and one-half 
cup of corn meal, also one and one-half cups of flour, with 
two rounding teaspoons baking powder sifted in it. Bake in 
hot oven about twenty minutes. Makes one dozen gems. 

Mrs. Ransom. 

Graham Gems. — Make same as corn gems using one cup 
of Graham flour and one cup of white flour. Makes one 
dozen. Mrs. Ransom. 

Graham Gems. — One-half cup of thick sour milk. Two 
large cooking spoons of cream or one tablespoon of butter 
softened, one-eighth cup of sugar, one tablespoon of molasses, 
one egg beaten light, one-half teaspoon of soda, a little salt, 
three-fourths cup of Graham and one-fourth cup of bran. 
Bake in gem pans. Makes ten gems. Mrs. McClary. 

Graham Gems. — One cup of creamy sour milk, one tea¬ 
spoon of soda, pinch of salt, one and one-fourth cups of 
Graham flour, stir all well together and bake in hot gem 
irons. Buttermilk is desirable. Makes eight gems. 

Miss Carrie B. Stevens. 

Laxo Gems. — Rub one-fourth cup of butter with two and 
a half cups of Graham flour and one of white flour. To one 
and a half cups of sour milk add one-third cup of brown 
sugar, one even teaspoon of salt and a teaspoon of soda, add 
to flour, stirring to a smooth batter. Dust one cup of seeded 
raisins and one of chopped figs with flour. Add to batter, 
stir well and put into heated gem irons and bake in hot oven. 

Bran Gems. — Two cups of bran, one cup of white flour or 
whole wheat flour, one egg, one and one-fourth cups of milk, 


152 


Bread, Breakfast and Tea Cakes 

sweet or sour, one-third cup of molasses, one level teaspoon 
of soda. Bake in gem irons. Mrs. Spann. 

Corn Pone. — To one tablespoon of well cooked rice, add 
one pint of milk and when scalding hot stir in three-fourths of 
a cup of fine corn meal and let cook a few minutes. Remove 
from stove and add piece of butter the size of an egg, one egg 
beaten light, one tablespoon of sugar, salt to taste, and one 
teaspoon of baking powder in one-fourth cup of flour. Put 
into a baking dish and bake twenty minutes. 

Mrs. Samuel Howard. 

Wheat Griddle Cakes. — Two eggs, two cups of sour milk, 
one and one-half teaspoons of soda, butter the size of an 
egg, one-half teaspoon of sugar and one of salt; flour to make 
a thin batter; if mixed the night before they are better. Put 
in a cool place and in the morning let stand in a warm room 
ten or fifteen minutes before frying. If any batter is left 
it can be used when making more cakes. Mrs. Ralph. 

Note.—All cakes should be turned lightly and placed upon 
the plate carefully. 

Wheat Griddle Cakes. — One pint of sour milk, one tea¬ 
spoon of soda, or sweet milk and two teaspoons of baking 
powder, two tablespoons of butter, salt, two eggs beaten light 
and flour for a batter. Beat all thoroughly and fry on a 
griddle greased with a piece of salt pork or on an aluminum 
griddle without greasing. Mrs. McClary. 

Wheat Griddle Cakes. — One pint of flour, one heaping 
teaspoon of baking powder, one pint of milk, three eggs, a 
little salt, two tablespoons of melted butter. Put flour with 
baking powder into a bowl, then stir. Break the yolks into 
the mixture without beating, add salt and melted butter. 
Beat all together thoroughly. Beat the whites and stir in 
lightly, just enough to mix well, fry at once. 

Mrs. Carrie King Hall. 

Adirondack Cakes. — Take any wheat griddle cake recipe. 
Bake several pancakes as large as a breakfast plate. Butter 
and cover each with shaved maple sugar. Pile them over 
one another and cut like a pie. 

Graham Griddle Cakes. — Mix two cups Graham and one 
cup wheat flour, two teaspoons baking powder, one teaspoon 
salt. Then add two well-beaten eggs, one tablespoon butter, 
and about two and one-half cups sweet milk. Cook on hot 
griddle. White House Cook Book. 


153 


Bread, Breakfast and Tea Cakes 

Corn Meal Griddle Cakes. — Scald one cup of fine corn 
meal with two-thirds cup of boiling- water, let stand till cool, 
then add two well beaten eggs, one teaspoon of salt and two- 
thirds cup of wheat flour. Thin the whole with one cup of 
sour milk. Beat till very light and add one teaspoon of soda 
dissolved in a little warm water. Lilian Lavine Crinklaw. 

Rice Griddle Cakes. — Two cups of cold boiled rice, press 
through strainer, one pint of flour, one teaspoon of sugar, 
one-half teaspoon of salt, two teaspoons of baking powder. 
Mix rice with one and one-half cups of milk, add one beaten 
egg, then the flour with baking powder. Stir to smooth batter 
and bake. 

Bread Griddle Cakes. — Put two cups of bread crumbs in 
two cups of sour milk and soak over night or till soft. Press 
through a strainer, add one well beaten egg, teaspoon of soda, 
a cup of flour and scant tablespoon of melted butter. Mix 
well and if too thin add a little flour. Bake on hot griddle. 

Buckwheat Griddle Cakes. — One cup of buckwheat flour, 
one cup of wheat flour, two teaspoons of baking powder, one- 
half teaspoon of salt. Mix well and sift and then mix to a 
thin batter with sweet milk. Fry on hot griddle well greased 
with equal parts of butter and lard. 

Mrs. Frederick G. Paddock. 

Buckwheat Griddle Cakes. — Take one quart of luke warm 
water and stir in three teacups of buckwheat flour and three- 
fourths cup of yeast, or a whole yeast cake. Let this rise 
over night in a medium warm place and in the morning add 
salt and two level teaspoons of soda dissolved in warm water 
and one-fourth cup of sw r eet milk; the milk browns the cakes. 
Have the griddle quite hot and greased with a piece of salt 
pork placed on a fork. Test and add more milk if the cakes 
are not thin enough, also a little more soda, dissolved in 
water, if the cakes are sour. Leave the remaining batter in 
the vessel to use another time and the night before using add 
water again and buckwheat flour as above; so continue but 
occasionally add a little more yeast. Mrs. Parmelee. 

Apple Pancakes. — Take three well-beaten eggs, one pint 
of milk, half a teaspoon of salt, two tablespoons of sugar, 
two teaspoons of baking powder, two tablespoons of melted 
shortening and flour to make a thick drop batter. Into this 
stir one pint of finely chopped tart apples. Serve with plenty 
of butter and spiced sugar or with syrup. 

Mrs. M. E. Howard. 


154 


Bread, Breakfast and Tea Cakes 

Pancakes. — Mix together one well beaten egg, one table¬ 
spoon sugar, one-half teaspoon salt, two cups thick sour milk, 
one heaping teaspoon soda and flour enough to make a batter. 
Just before baking, put in batter two tablespoons of dry 
brown bread crumbs and fry. Serve with maple sugar or 
honey. Mrs. Arthur Pancera. 

Waffles. — One pint each of sweet milk and flour, one table¬ 
spoon of butter, three eggs, two teaspoons of baking powder, 
a little salt. Sift together, flour, baking powder and salt, 
add well-beaten yolks of eggs to the milk, then pour on the 
flour, stir well; add the butter, melted, and lastly the beaten 
whites of the eggs. Have the waffle irons hot and well 
greased, put some of the batter in each compartment and let 
down the top. When baked on one side, turn the iron to 
brown the other side. When cooked remove waffles with a 
fork. Mrs. Belding. 

Waffles. — One egg, one-half cup milk, one-half cup flour, 
one-half tablespoon olive oil, pinch of salt. Allow this quan¬ 
tity for each person to be served. Beat the yolks of eggs 
until creamy and other ingredients in order given, with the 
whites of eggs beaten stiff and added just before baking. 
Heat the waffle iron on both sides and just before baking 
turn once more that the hotter side will be on top. Use olive 
oil with a pastry brush to oil iron. 

Mrs. Florence Channell Massey.- 

Fritters. — To two well beaten eggs add a little salt, two 
cups of sour milk with one teaspoon of soda and flour enough 
to make a batter quite stiff; drop by spoonfuls into hot lard. 
When cooked remove with skimmer; drain and serve with 
hot maple syrup. Mrs. Wells S. Dickinson. 

Fritters. — One cup of sweet milk heated a little more than 
milk warm, a pinch of salt, two beaten yolks of eggs, two 
cups of flour in which is sifted one teaspoon of baking 
powder; add well-beaten whites of eggs and drop the batter 
with a spoon into hot lard. Mrs. Horrigan. 

Raised Doughnuts. — Boil and mash three medium sized 
potatoes and beat with a silver fork till creamy, adding a 
little water if necessary. At night make a sponge of this, 
one quart of water, lard half the size of an egg, tablespoon 
of sugar, teaspoon of salt and one yeast cake. In the morn¬ 
ing add three well-beaten eggs to a cup and a half of sugar 
and beat well. Melt together equal quantities of lard and 


155 


Bread, Breakfast and Tea Cakes 

butter, add two-thirds of a cup of this to sugar and beat 
thoroughly, then stir into the sponge, add flour and knead 
well and let rise till very light, then knead carefully — just 
enough to take out air bubbles. Roll out about as thick as 
soda doughnuts and cut. Let rise again. Keep at same tem¬ 
perature, air blowing on them will spoil them. When frying, 
put the side next the board next the lard. Do not have lard 
as hot as for soda doughnuts. Mrs. Thomas Adams. 

Raised Doughnuts. — Make a sponge at night with one pint 
of scalded milk, one-half cup of yeast or a yeast cake and a 
teaspoon of salt. In the morning add to the sponge three 
well-beaten eggs, one cup of sugar, one-half cup of butter, 
melted, and soda size of a bean. Stir all together and beat 
ten minutes working in enough flour to make a stiff dough. 
Knead well and put in bowl to rise. When light turn out on 
the bread board, roll and cut with doughnut cutter. Let 
them remain on the board till light and fry in hot lard. 

Sarah Cunningham. 

Raised Doughnuts. — Scald together one pint of milk and 
one-fourth cup each of butter and lard, let cool; add yeast 
cake dissolved in a little warm water and flour to make a thin 
batter, let rise over night. In the morning add two well- 
beaten eggs, one cup of sugar, one tablespoon of salt; beat 
well, then add one-third of a teaspoon of soda and flour to 
knead, not quite as stiff as bread; let rise, turn on board cut 
with doughnut cutter, let rise again and fry. 

Julia B. Lawler. 

Doughnuts. — One egg, one cup each of sugar and sweet 
milk, two tablespoons of melted butter, two teaspoons of 
baking powder, a little salt. Put sugar, egg and butter 
together and beat well. Put baking powder in about three- 
fourths of a pint of flour and sift, add to the egg mixture, 
stir well and put in the milk. If necessary, add more flour 
to make a soft dough to roll out. Cut in shape and let remain 
twenty to thirty minutes before frying. 

Mrs. S. Robinson. 

Sour Cream Doughnuts. — Two eggs, two heaping teaspoons 
of cream tartar, one heaping coffee cup of sugar, nutmeg, 
all stirred together. Full two-thirds of a cup of sour cream, 
one and one-half coffee cups of sweet milk, one small tea¬ 
spoon of salt, two teaspoons of soda, added dry to the flour. 
Flour enough to roll soft. Cut out and fry. 

Mrs. Belding. 


156 


Bread, Breakfast and Tea Cakes 

Doughnuts. — One cup of sugar, butter half the size of an 
egg, two eggs, three-fourths of a cup of thick sour milk, 
three-fourths of a teaspoon of soda, a little nutmeg, a pinch 
of salt, flour to roll out soft. Mrs. Frank Haven. 

Plain Doughnuts. — One cup of sour cream, one teaspoon 
of soda, one egg. Put the soda into the cream, beat the egg 
and pour into that, then beat together, putting in about one 
teaspoon of salt. Flour to roll out. Cut in strips and twist. 
Then fry. Mrs. Vilas. 

Mashed Potato Doughnuts. — One egg, one cup sugar, two 
level tablespoons butter, one cup sweet milk, two teaspoons 
baking powder, one-half teaspoon salt, one cup mashed 
potatoes, pinch of soda and flour to roll. 

Mrs. Jessie Marshall Kissane. 

Chocolate Doughnuts. — Blend one and one-half cups of 
sugar and three tablespoons melted butter, add two well 
beaten eggs, salt, teaspoon vanilla, two squares melted 
chocolate, one and one-half cups thick sour milk and one- 
lialf teaspoon soda, then four cups bread flour. Roll out, 
shape and fry. Mrs. Anna Bristow Kellas. 

Coffee Cakes. — One quart of flour, butter one-half the size 
of an egg, three teaspoons of baking powder, one teaspoon of 
salt, mix as soft as can be rolled, cut in rings and fry in 
deep hot lard like doughnuts. Serve for breakfast with 
coffee. Mrs. Leroy W. Hubbard. 

Crullers. — Beat to a cream one cup of butter, one and one- 
half cups of confectioner’s sugar. When light add the beaten 
yolks of six eggs, one-half teaspoon each of mace, nutmeg and 
salt. Then the stiffly beaten whites, alternating with flour 
enough to make dough to roll and cut out. Fry in lard. 

Miss Channell. 

Crullers. — Two eggs well beaten, one cup of sugar, one 
cup of sweet milk, three tablespoons of butter or lard, one 
teaspoon of soda, two of cream tartar, one-half teaspoon of 
salt, flour to roll soft. Cut in three-inch squares, make three 
slits in center of each square with a pastry cutter or knife. 
Fry in hot lard and sprinkle with pulverized sugar if desired. 

Mrs. W. H. King. 

Crullers. — Three eggs r three tablespoons of melted butter; 
five of sugar, one-fourth of a teaspoon of soda dissolved in 


157 


Bread, Breakfast and Tea Cakes 

a little milk; season with nutmeg. Flour to roll soft. Cut 
same as above recipe. Mrs. Abbott. 

Rosette Crullers. — Three tablespoons of butter, three of 
sugar, stirred to a cream; three eggs, yolks and whites beaten 
separately ; flour enough to roll and shape, cut the dough 
into strips eight or nine inches long, one inch wide, and on 
one edge make cuts with a sharp knife one-third of an inch 
apart; form into rosettes; fry on under side; turn carefully, 
and brown lightly the upper side. When taken from the 
kettle sift powdered sugar over them. Mrs. McClary. 

Cinnamon Toast. — Take four slices of crispy, non-crusty 
toast, butter thickly and then sprinkle lightly with a com¬ 
pound composed of three teaspoons of pulverized sugar and 
two of powdered cinnamon. Place in oven a few minutes 
and serve with tea. Mrs. Alys Paddock Griswold. 

Milk Toast. — One pint of scalded milk, two tablespoons 
of butter, two tablespoons of bread flour, one-half teaspoon 
of salt, six slices of dry toast. Add cold water gradually 
to flour to make a smooth paste. Add to milk, stirring con¬ 
stantly until thickened, cover and cook twenty minutes; then 
add salt and butter in small pieces. 

Cut six slices of bread one-half inch thick, place in oven 
to dry out moisture and then toast to a golden brown; dip 
the edges of each slice into boiling salted water, arrange on 
a serving dish and pour over them the cream sauce. 

Cheese Cream Toast. — Use stale bread. Toast and cover 
with grated cheese. Make a cream sauce of one cup of milk 
and one tablespoon each of flour and butter, season with salt. 
Place toast with cheese in oven four minutes, then pour 
over cream sauce. Miss Ellison. 

Tomato Toast. — Pour over slices of buttered toast stewed 
and well seasoned tomatoes. Tomatoes should be cooked till 
thick. 

German Toast. — One egg; one cup of milk. Dip into this 
slices of bread; butter a hot spider and brown the bread in it. 

Mrs. Thorndike. 

Cornmeal Mush. — One quart of boiling water, one cupful 
of cornmeal and one teaspoon of salt. Stir the cornmeal to 
a paste with a little cold water and add it to the salted boil¬ 
ing water in a kettle. Cook steadily three hours, stirring 
hard and often. Avoid making the mush too stiff. 


158 Bread, Breakfast and Tea Cakes 

Fried Mush. — Make mush like the above recipe, turn it 
into baking powder cans or bread tins and when cold slice 
it and fry in butter in the frying pan, turn and brown well 
on both sides. Serve hot. 

Oat Flakes. — Put one quart of boiling water in a double 
boiler, a salt spoon of salt; when boiling stir in gradually 
two cups of oat flakes and cook, stirring occasionally, for an 
hour or more. 

Hominy. — Thoroughly wash one-half cup of hominy, cover 
with three cups of cold water, salt spoon of salt and let come 
to a boil slowly. Cook six hours or more in a double boiler. 
When the water evaporates add hot water. 


SANDWICHES 

There is nothing more relishing than a good sandwich. 
The bread, the butter, and especially the seasoning require 
careful attention. 

Use white, Graham, rye, entire wheat, nut or brown bread; 
cut into thin slices. The butter should be softened and spread 
on the bread evenly and thinly, using plain or flavored 
butters. Place the prepared filling upon one slice, cover with 
the other and press lightly, then cut in any shape desired. 

When slices of meat are used, let them be cut as thin as a 
wafer, free from all gristle and fat. 

Sweet sandwiches are offered with cocoa or tea; bread, 
wafers, or lady fingers may be used as the foundation of 
these; jams, jellies, marmalades, preserved ginger, etc., are 
the usual fillings. 

FLAVORED BUTTERS 

Tartare. — One teaspoon each of finely chopped capers, 
gherkins, and olives; one teaspoon each of tarragon vinegar 
and lemon juice, one-half teaspoon each of French mustard 
and paprika and two generous tablespoons of butter. • Cream 
butter and mix with other ingredients. 

Horseradish. — Two teaspoons of grated horseradish, one 
teaspoon of lemon juice or tarragon vinegar, three teaspoons 
of butter. Mix. 

Cheese. — Two tablespoons of grated cheese, one teaspoon 
each of walnut vinegar and anchovy paste, same of French 
mustard; one teaspoon of Worcestershire sauce, two table¬ 
spoons of butter. Mix. 

Whipped Cream. — Cream one-fourth cup of butter, add 
slowly one gill of whipped cream, salt and mustard to taste. 
Put in a cool place until needed. 

Peanut Butter. — Take one pound of shelled raw Spanish 
peanuts and roast to a delicate brown. Remove all skins and 
grind in a meat chopper using finest knife. Put through six 
or seven times or until oily enough to spread easily. Salt to 
taste at third grinding. Pack closely in covered tumblers. 

Mrs. J. Duncan McNair. 

Ham Sandwiches. — Chop cold boiled ham very fine, and 
to every cupful allow one tablespoon of melted butter, the 

[ 159 ] 


160 


Sandwiches 


yolks of two hard-boiled eggs, one teaspoon of lemon juice, 
one-fourtli of a teaspoon each of dry mustard and paprika. 
Pound all to a paste. 

Dutch Sandwiches. — Between thin, buttered slices of rye 
bread, spread chopped beef, cheese or chicken, covered with 
finely chopped pickles; or bologna sausage or cream cheese 
mixed with finely chopped chives. 

Lemon Sandwiches. — Mash the yolks of three hard-boiled 
eggs, add two ounces of butter, one-fourth teaspoon of salt, 
a dash of cayenne, one teaspoon of chopped parsley and 
grated rind of a lemon. Mix into a paste with three table¬ 
spoons of lemon juice. Use whole wheat bread. These are 
delicious with a fish or seafood salad. Dame Curtesy. 

Rolled Sandwiches. — As soon as white or entire wheat 
bread comes from the oven, roll each loaf in a towel rung out 
of cold water, then surround with dry towel. In about an 
hour slice the bread as thin as possible, trim to shapes twice 
as long as wide, spread with creamed butter and roll like a 
jelly roll. Set aside close together wrapped in a towel till 
ready to serve, then press a sprig of cress into the end of 
each sandwich. American Cookery. 

Toasted Sandwich Rolls. — Slice fresh bread, remove 
crusts, spread with raspberry jam or jelly, roll up and fasten 
with a toothpick at each end. Place in baking pan under gas 
flame, brown, take pan out and turn the rolls over and brown 
on the other side. Remove toothpicks and serve. 

Mrs. Edgett. 

Open Cracker Sandwiches. — Select small thin, round or 
square crackers. Cream three or four tablespoons of butter, 
then beat in as much “ snappy ” or “ MacLaren’s ” cheese 
as the butter will take. Spread the cheese on the crackers, 
rounding to dome shape in center, set bits of red bar-le-duc, 
crab apple or preserved quince on the edge. 

Miss Zaidee Vosper. 

Egg Sandwiches. — Boil eggs hard, when cool remove shell 
and put eggs through vegetable press. To each egg allow 
one-lialf teaspoon of soft butter, a little vinegar, pepper and 
salt to taste. Mix to a paste; spread on the bread and use 
small crisp lettuce leaves between the slices. 

Mrs. Sarah Robb Taylor. 


Sandwiches 


161 


Celery Sandwiches. — Cut the celery fine and chill, butter 
the bread; mix the celery with Mayonnaise, spread on the 
slice, cover it with another buttered slice and cut into desired 
shape. Mrs. Sarah Robb Taylor. 

Watercress Sandwiches. — Make like celery sandwiches. 

A Summer Sandwich. — Cover buttered Graham bread 
with thin slices of cucumber, over which sprinkle grated 
American cheese after adding a thin coating of cream salad 
dressing. Mrs. Josephine Munger Channell. 

Surprise Sandwich. — Cream one-fourth a cup of butter 
and two ounces of any mild soft cheese. Season well with 
paprika. Prepare a little crab meat or tender lobster sea¬ 
soned with French dressing. Cut bread in fancy shapes, 
spread lightly with cheese mixture, place a bit of the crab 
meat in the center of part of the pieces and press the others 
above. American Cookery. 

Ham and Chicken Sandwich. — One-half cup each of finely 
chopped and cooked chicken and ham moistened with sauce 
Tartare. Miss Katharine A. Paddock. 

Tomato Sandwich.- —: Peel and cut in slices firm tomatoes. 
Sprinkle with salt and let stand an hour in the refrigerator. 
Cut bread in thin slices and form with a round fluted cutter. 
Cover the slices generously with Mayonnaise and place a 
tomato, well drained between. Serve immediately. 

Miss Jean Hawkins. 

Olive Sandwiches. — Butter slightly round thin slices of 
bread; lay between each sandwich one or two lettuce leaves 
and olives sliced very thin, which have been prepared a few 
hours and kept on ice. Cover the lettuce and olives with 
cream or Mayonnaise dressing. Serve as soon as possible 
after preparing. Mrs. Emilie McClary Woodbury. 

Club Sandwiches. —Arrange on thin slices of toast crisp 
lettuce leaves, thin slices of cooked bacon and cover with thin 
slices of cold roast chicken. Cover chicken with Mayonnaise, 
and on this a slice of toast. 

Western Egg Sandwich. — Between buttered slices of 
bread, place a well fried egg sprinkled with chopped onion. 

Mr. George M. Lincoln. 

Rookie Sandwich. — Drain one small can of sardines, 
mince fine with fork, add one tablespoon of lemon juice, one 

6 


162 


Sandwiches 


tablespoon thick sour cream, a little grated onion, one minced 
pimento, paprika and salt to taste. Mix well with fork. 
Spread on squares of crisp toast, garnish with a stuffed olive 
cut in halves and one teaspoon of Mayonnaise. 

Mrs. Capron. 

Toasted Cheese Sandwiches. — Cut the bread in thick 

slices, trim off the crusts, and toast in the oven to a delicate 
brown. Open the slices with a sharp knife, and spread be¬ 
tween the toasted sides, slices of cheese and a sprinkling of 
paprika, if desired. Return to the oven and toast on each 

side. Mrs. Alice F. Stevens. 

# 

Saltine Sandwiches. — Mix together a cream cheese, one 
tablespoon butter, one-lialf cup chopped nut meats and two 
finely chopped pimentoes. Spread thickly between saltines. 

Miss Katharine A. Paddock. 

Marshmallow Sandwich. — Spread bread with minced 
pecan nuts creamed with butter, then a layer of sliced marsh¬ 
mallows and a few cut Maraschino cherries. 

Spanish Sandwiches. — Spread buttered Graham bread 
with mustard; then with a layer of cottage cheese; and then 
with a layer of chopped olives mixed with Mayonnaise. 

Sardine Sandwiches. — One small box of sardines, yolk of 
one hard-boiled egg, juice of one lemon and a little cayenne. 
Drain the sardines, remove skin and bones and mash with a 
fork. Add the egg yolk rubbed through a sieve, the lemon 
juice, cayenne and enough melted butter to make a paste. 
Do not butter the bread, but spread the paste directly on it. 

Nut Sandwiches. — Chop the nuts very fine making a mix¬ 
ture of one-half almonds, one-quarter English walnuts and 
the remainder hickory nuts. Butter the bread, slice, put on 
it a thin layer of the chopped nuts, a dust of salt, a sprinkle 

of grated cheese and cover with another slice. 

• 

Peanut Sandwiches. — Take one quart of freshly roasted 
peanuts, remove the outer shells and the inner red skins and 
pound to a paste. Add sufficient Mayonnaise to enable you 
to spread it on the loaf, then cut in thin slices and press 
together. 

Nut and Cheese Sandwiches. — Cream one roll of Neuf- 
cliatel cheese. Add a little salt and a dash of red pepper or 
paprika. Paprika, by the way, should always be used with 
cheese, as it develops the flavor better than any other pepper. 


Sandwiches 


163 


Mix with the cheese half a cup of chopped or pounded nuts 
and spread on slices of rye, Graham, whole wheat or Boston 
brown bread. 

Cheese Jelly Sandwiches. — To the beaten yolks of two 
eggs add one saltspoon each of salt, white pepper and French 
mustard. Mix well and stir in one cup of hot milk to which 
has been added a pinch of soda. Stir over tire in double 
boiler five minutes or until heated to a custard. Have ready 
one and a half teaspoons of gelatine, which has soaked two 
hours in one cup of cold water. Take custard from stove and 
beat in gelatine alternately with a tablespoon of cream. Set 
in boiling water and when hot add one scant cup of grated 
cheese. When it becomes a smooth paste turn out to cool in 
a deep plate. Do this the day before using; slice and lay 
between buttered bread. Mrs. Jessie Horrigan Snell. 

Mystery Sandwich. — Three hard-boiled eggs, one-lialf 
pound American cheese, one small onion and one pimento. 
Put all ingredients through meat grinder using finest cutter. 
Mix thoroughly, adding one-half teaspoon salt and one-eight 
of paprika. If not moist enough add oil to have consistency 
right for spreading. Let stand several hours before using. 

E. L. G., New York City. 

Onion Sandwiches. — Take Spanish onions, cut into thin 
slices, put into ice water and let stand for a few hours. 
They form into rings. When ready to serve, put rings on 
slice of buttered bread with a little salt on onion. Cover 
thick with Mayonnaise, then another slice of buttered bread. 
Cut diagonally across bread, making two sandwiches. These 
are nice served with coffee for Sunday night lunches. 

Mrs. Sadie Thompson Sisson. 

Roquefort-Celery Sandwiches. — Two cups of chopped 
celery, teaspoon scraped onion, Mayonnaise, six tablespoons 
Roquefort cheese, four tablespoons cream. Mix celery and 
onion and moisten with Mayonnaise. Season to taste with 
salt and pepper. Mash cheese and mix to a paste with cream. 
Spread a slice of buttered bread with cheese, cover with 
celery mixture and cover with another slice of buttered bread. 
Recipe makes eight large sandwiches or sixteen when cut. 

Mrs. Breed. 

Orange Marmalade Sandwiches. —Toast, butter and spread 
with marmalade, thin slices of bread. Place two together, 
cut in strips one inch wide. Serve hot. 


164 


Sandwiches 


Currant Jelly and Nut Sandwich. — Butter bread, spread 
with jelly and sprinkle with finely chopped pecan nuts and 
press two pieces of prepared bread together. 

English Sandwich. — To a half cup of thick Mayonnaise, 
add two tablespoons of whipped cream, dessert spoon of 
grated horseradish, and two dessert spoons of finely chopped 
cucumber. Spread the bread with this mixture, then with a 
thin layer of finely chopped rare beef, cover with more dress¬ 
ing and the other slice of bread. 

Roast Beef and Tomato. — Butter whole wheat or brown 
bread, cover with a thin layer of rare roast beef, put on top 
of this a slice of tomato, dust with salt and pepper, pour over 
Mayonnaise and cover with bread. 


SANDWICH FILLINGS 

1. — Six stalks of celery, two large or six small pimentoes, 

one small onion; chop all fine and mix to a paste with Mayon¬ 
naise dressing. Mrs. Wallace C. Short. 

2. — Three hard-boiled eggs minced very fine with half 
their bulk of sharp green pickles chopped equally fine. Sea¬ 
son with salt and pepper and work in a little butter. 

3. — Rub together half a Philadelphia cream cheese, a 
tablespoon of butter, the powdered yolks of two hard-boiled 
eggs; season with salt and paprika; mix thoroughly. 

4. —• Mix a cream cheese with an equal amount of chopped 
walnuts, a little paprika and salt, moisten with cream. 

5. — Mix a cream cheese with an equal amount of chopped 
pimolas, season with salt and cayenne, moisten with cream 
or Mayonnaise. 

6. — Cottage cheese and minced hard-boiled eggs mixed 
with Mayonnaise. 

7. — Dutch or Swiss cheese made into paste with cream, 
add finely chopped nuts. 

8. — Minced hard-boiled eggs mixed with grated cheese and 
moistened with cream dressing. 

9. — Chicken pounded to a paste, yolk of cooked egg, celery 
salt, a few drops of onion juice; moisten with butter and 
Hollandaise sauce. 

10. — Cooked veal and hard-boiled eggs chopped fine and 
mixed with Mayonnaise. 

11. — Cheese and shredded green peppers seasoned with 
dressing. 

12. — Cold roast beef, chopped fine, seasoned with tomato 
catsifp, celery sauce, Worcestershire, and grated onion. 

13. — Cold boiled fish, and cucumbers finely minced and 
mixed with French dressing. 

14. — Lobster meat chopped fine, season with Tabasco, 
lemon juice and oil. 

15. — Thinly sliced cold boiled ham with a little French 
mustard. 

16. — Rub the yolks of hard-boiled eggs to a paste, moisten 
with soft butter and season with anchovy essence. 

[ 165 ] 


166 Sandwich Fillings 

17. — Moisten a cream cheese with cream and stir in finely 

chopped green peppers. Mrs. Lucy King Allen. 

18. — Potted ham, tongue and chicken mixed. 

19. — Peanut butter spread thinly. 

20. — Mix three tablespoons of lemon juice, three of olive 
oil, and one-quarter pound Russian caviare. Beat rfntil 
creamy. 

21. — Mix one-quarter cup of Mayonnaise with one-quarter 
cup of horseradish. Sprinkle slices of tomato with salt. 
Spread bread with horseradish mixture and put sliced toma¬ 
toes between. 

22. — Pare and slice cucumbers very thin; marinate with 
French dressing. 

23. — Cucumber, grated onion, and Mayonnaise. 

24. — Peanuts mashed to a crisp; mix with Mayonnaise. 

25. — One cup of cold roast chicken, three olives, one pickle 
and a tablespoon of capers. Chop fine and mix with 
Mayonnaise. 

26. — Novelty Filling. — One small onion, nine olives, one 
green pepper, one chow-chow pickle, one cup grated cheese. 
Chop fine the ingredients and add enough mustard dressing 
from the chow-chow to form a paste. 

Miss Katharine A. Paddock. 

27. — Mash the contents of a can of salmon and add the 
yolks of six hard-boiled eggs riced, half a teaspoon of salt, 
one-fourth teaspoon paprika, two tablespoons each of lemon 
juice and chopped parsley and half a cup of boiled salad 
dressing. 

28. — Mash a cup of baked beans, add a tablespoon of minced 
boiled ham, season with pepper, French mustard and rub to 
a paste with a tablespoon of butter. 

29. — Swiss cheese spread with French mustard. 

30. — One-half pound cheese, one can pimentoes, one small 
onion. Run through meat grinder separately and then to¬ 
gether making a paste. 

31. — Beat one-foiVrth cup of butter to a cream, gradually 
beat in the same amount of grated cheese and two finely 
chopped pimentoes. 

32. — To the above mixture add crab flakes shredded very 
fine. 


Sandwich Fillings 167 

33. — Piquant Filling. — Chipped beef chopped very fine 
and mixed with Mayonnaise. 

34. —• Dip thin slices of cucumber in French dressing and 
sprinkle over finely chopped fresh mint. 

35. —’Stir a little Worcestershire sauce through a cream 
cheese and spread on whole wheat or brown bread. 

36. — Seed and slice thin skinned white grapes, mix with 

chopped nuts and apples and bind together with French 
dressing. Fletcher Berry. 

37. —* Cottage or Neufchatel cheese with jam or marmalade. 

38. —• Chopped nuts with jam. 

39. — Creaqi cheese and bar-le-duc. 

40. —- Finely chopped dates with half the quantity of Eng¬ 
lish walnuts or pecans. 

41. — Chop together a quarter of a pound each of crystal¬ 
lized cherries, peaches, and apricots, or other tart fruit. 
Wet the paste with one tablespoon of Maraschino. 

42. — Chop very fine some preserved ginger and moisten 
with a little of the thick syrup. 

43. — Maraschino cherries and nut meats chopped fine. 

44. — Two slices Hawaiian pineapple, about one and one- 
half slices pimento, one cream cheese, a dash of red pepper, 
a pinch of salt. Drain pineapple and pimento for some time, 
then put them with the cheese through the meat chopper. 
Good either with white or nut bread. 

Mrs. Anna Lincoln Kellogg. 

45. — Orange marmalade and chopped walnuts. 

46. — Chop one-half cup each of candied ginger and candied 
orange peel, add three tablespoons of thick cream. 

47. — Figs and nuts chopped fine and moistened with lemon 
or any fruit juice. 

48. — Bananas and raspberry jam, with just a suggestion 

of lemon juice. Mrs. Anna Lincoln Kellogg. 

49. — Moisten cream cheese with sweet cream or Mayon¬ 
naise if preferred and add scraped onion to taste. 

Mrs. Gertrude French Hale. 


PIES AND SHORT CAKES 


Directions for Pastry. —A cool, dry atmosphere is best for 
making pastry and all materials must be cold. Use pastry 
flour. Shortening, except for puff paste, is largely a matter 
of taste. Lard makes a light colored, more tender crust than 
butter but lacks the flavor which butter gives. Cottolene 
makes a slightly darker crust when baked and is soft and 
tender. The vegetable oils give good results. Beef suet and 
butter may be used together. 

Cut shortening into flour with a knife. Use as little water 
as possible as it detracts from the shortness of the crust,— 
usually a scant half cup to two cups of flour, although flour 
varies. Work dough quickly and with light touch. 

There are two kinds of pastry,— plain and puff. To make 
puff paste, wash mixing bowl and hands in hot and then in 
cold water. Put one cup of butter in cold water and work 
it with the hands till it becomes smooth and flexible. Put in 
napkin to absorb the moisture, shape in flat oblong cake and 
place on ice. Sift two cups of flour and one-half teaspoon 
of salt on bread-board, reserving a little flour for dusting 
board. Make a well in center of flour, pour in water to make 
dough and knead till it becomes smooth. Place in re¬ 
frigerator to get cold. Sprinkle board with flour and roll 
cold paste into an oblong. Place butter on one side of center 
of oblong, fold over it the sides and then the ends, keeping 
the oblong shape. Let stand five minutes, then place folded 
side down, roll lightly away from you, keeping oblong strip 
and keeping edges even. Fold again and repeat till it has 
had six turns. If it shows signs of softening, chill but with¬ 
out letting it touch the ice. Roll out, cut in any shape desired 
and place in refrigerator for twenty or thirty minutes. Bake 
in hot oven, having greatest heat from bottom that the paste 
may rise before browning. If necessary, turn to make it rise 
evenly, and cover to prevent burning. 

Pastry for one pie. — One heaping cup of pastry flour, one 
salt-spoon each of salt and baking powder, and one-quarter 
cup of lard. Sift baking powder, salt and flour together, 
then work in lard and mix with a little cold water. Roll 
out and take one-quarter cup of hard butter cut into fine 
pieces, dot over dough, putting a little more on one-half of 
the dough for upper crust. Then roll up like a jelly cake, cut 

[ 168 ] 


Pies and Short Cakes 


169 


in halves, stand on end and roll out the crust. When filled 
put on upper crust previously spread with butter, sprinkle 
with flour, then take it to cold-water faucet and let water 
run over pie, holding it slanting. 

Mrs. Grace Munger Cantwell. 

Pastry. — One cup of butter and lard mixed, three cups of 
flour sifted, one-half teaspoon of salt and one-half cup of 
cold water. When mixed roll on board, spread with butter, 
sift lightly with flour and roll up as jelly cake. Do this 
rolling and spreading with butter and flour three times. 
Cheese straws can be made with this crust. 

Miss MacLean. 

Pastry with Crisco. — Rub together one level cup of pastry 
flour measured before sifting, five level tablespoons of crisco 
and one-eighth teaspoon of salt. Add two tablespoons cold 
water. Mix and roll. Mrs. Elizabeth Durkee French. 

Puff Paste, No. 1 . — Six cups of flour, one cup of lard 
rubbed into the flour with a little salt, wet with two cups of 
very cold water. Take half of the dough and one-half cup 
of butter roll and then spread over small pieces of butter. 
Bring the corners of the paste together, roll and pound hard, 
then spread over the remainder of the butter and roll as 
before. Take the other half of the dough with the half cup 
of butter and repeat as above. Place the crust in refriger¬ 
ator until ready to use. Mrs. Calvin Skinner. 

Puff Paste for Patty Shells. — One quart of pastry flour, 
one pint of butter and lard, one teaspoon of salt, one cup of 
ice water mixed lightly in the flour with a fork, do not get 
it too stiff; turn on a board as for pie crust, roll and cut 
with a four inch round fluted cutter and bake on outside of 
patty pans. This amount makes sixty shells. 

Mrs. John Robb. 

Pastry for Patty Shells. — Three pints of flour, one cup 
of lard, very cold, one and one-half cups of butter. Chop 
butter and lard through the flour, moisten with ice water. 
Keep very cold. Roll and make into shells. Enough for five 
dozen small shells. Mrs. S. T. Carpenter. 

Apple Tart. — Line a deep pie tin with rich pastry and 
sprinkle well with flour. Put in a layer of apples, pared, 
cored, and quartered, rounding side up and fill in with pieces 
of apples till well rounded. Sprinkle plentifully with sugar, 
sift over a level tablespoon of flour, dot generously with 


170 


Pies and Short Cakes 


butter, drop over a small teaspoon of vanilla, dust well with 
cinnamon and pour over two tablespoons of water. Bake in 
hot oven till the apples are tender and brown. 

Mrs. Gertrude Skinner Washburn. 

Jersey Pie. — Make crust of one cup flour, two tablespoons 
lard, pinch of salt, one-fourth cup sour milk and one-fourth 
teaspoon soda. Line pie plate as for custard pie. 

Pare, quarter and core good tart apples and lay them 
around in crust. 

Sprinkle over these one cup sugar, one tablespoon flour 
and piece of butter size of a walnut, all worked together. 

Shake pie down well. Bake in a rather slow oven. When 
done sprinkle on a few drops of vanilla and serve warm. 

Miss Sarah C. Richey. 

Apple Pie. — Line a plate with pastry, making edges as for 
custard pie. Pare tart, juicy apples; cut into quarters, 
dividing again if the apples are large; dip them in water 
and place on the bottom crust, putting them closely around 
the edge. Add one cup of sugar, cinnamon and bits of butter. 
Wet the edge of the bottom crust and put on the cover, press¬ 
ing the two together with the palm of the hand. Bake in a 
medium oven. Mrs. Me Clary. 

Crab Apple Pie. — Choose thin skinned apples. Do not 
pare but quarter and core them; proceed as for apple pie, 
using more sugar. Mrs. George Hawkins. 

Dried Apple Pie. — Wash thoroughly one pint of dried 
apples and put to soak over night in a quart or more of cold 
water. In the morning cook until done, mash fine, then add 
sugar to taste, boil slowly for half an hour, season with 
cinnamon and nutmeg, and when cold use for pies. This will 
make two pies. 

Cover a plate with pastry, put on it one-half of the above 
amount of apple, dot with pieces of butter, wet the edge of 
the pastry with water and cover with another crust. Bake 
one-half hour in a moderate oven. 

Jumble Pie. — One cup of butter, two cups of sugar, five 
eggs, three cups of dried stewed apples — strain; spice to 
taste; bake like a tart pie. Miss Amelia Greeno. 

How to Cook a Pumpkin. — Use the small sugar pumpkins. 
Remove the soft part and the seeds, cut into small pieces, 
put in a porcelain kettle with a little water, cover and cook 


Pies and Short Cakes 


171 


slowly until tender, then remove the cover and cook a long 
time until dr}-. Press through a colander and it is ready for 
use; this pumpkin can be kept for winter use by spreading 
on plates and drying slowly in the heater. 

Maggie O’Connor. 

Pumpkin Pie. — One cup of strained pumpkin, one-half 
cup of sugar, one egg, two tablespoons of molasses, small half 
teaspoon of ginger, one teaspoon of cinnamon, pinch of salt, 
one pint of sweet milk. Line a plate with pastry and pour 
in the mixture. Bake carefully about three-quarters of an 
hour in medium oven. Maggie O’Connor. 

Pumpkin Pie. — Stir together one-half cup each of stewed 
down pumpkin and sugar, one tablespoon of molasses, pinch 
of salt, one-half teaspoon each of ginger and cinnamon, then 
add one cup each of cream and milk or two cups of milk and 
two well beaten eggs. Line a deep pie plate with pastry and 
pour in above. Bake in a moderate oven until well done. 

Ida Mitchell. 

Squash Pie. — One cup of strained squash, one and one-half 
cups of milk, and one-half cup each of cream and sugar, 
one-half teaspoon each of cinnamon and ginger, one-fourth 
of salt and two eggs. Bake in one crust. 

Brown Sugar Pie. — One cup of brown sugar, one of sweet 
milk, one-half of cold water, a large tablespoon of flour, 
butter size of an egg and yolks of two eggs beaten light. 
Mix all ingredients and cook till thick. Fill a pie shell, pre¬ 
viously baked, cover with a meringue made of the whites of 
the eggs and brown in the oven. Mrs. J. R. Duffield. 

Butter Scotch Pie. — One and one-half cups of milk, one 
cup dark brown sugar, two tablespoons flour, one-half cup 
butter. Yolks of two eggs, whites for meringue. Vanilla in 
pie, also in frosting. 

Stir sugar and flour together. Add milk and cook till 
thick. Add beaten yolks and butter. Put in baked crust, 
add the meringue and brown lightly. 

Mrs. L. F. Hutchison. 

Lemon Pie. — Put two cups of water, a piece of butter the 
size of a walnut, the juice of one and one-half lemons and the 
grated rind of one into a double boiler; when this is heated 
stir in slowly the following mixture: one cup of sugar mixed 
dry with one tablespoon of corn starch, and the yolks of three 


172 


Pies and Short Cakes 


eggs and the white of one well beaten. Use the other two 
whites with two tablespoons of sugar for the meringue. 

Mrs. George W. Dustin. 

Lemon Pie. — One large or two small lemons, the yolks of 
four eggs, eight tablespoons of sugar and one of butter. 
Cook in double boiler and turn into a baked crust. Make a 
meringue of the whites of the eggs and four tablespoons of 
sugar. Miss Alice L. Hyde. 

Scotch Lemon Pie. — Beat till very light the yolks of three 
eggs. Add one cup sugar and beat. Add pinch of salt and 
grated rind and juice of one lemon. Beat and beat. Cook 
in bowl set in boiling water about twenty minutes, stirring 
often until .smooth and creamy. Do not over cook. When 
this is cool, fold in the stiffly beaten whites of three eggs. 
Put this in baked crust, roughly like a meringue. Brown 
lightly in oven watching carefully that it does not scorch. 

Mrs. Gertrude French Hale. 

Orange Pie. — Cook until thickened, stirring constantly, 
one and one-half cups of water, one cup of sugar, one-half 
teaspoon of salt, two rounding tablespoons of cornstarch 
blended in one-fourth cup of water, and the beaten yolks of 
two eggs. Then add the grated rind and juice of one orange 
and the juice of one-half lemon. Put in baked crust and add 
meringue of the two whites of eggs, with a little sugar. 

Margaret McGovern. 

Orange Pie. — Yolks of three eggs, the grated rind and 
juice each of one orange and one lemon, one cup of sugar, 
two tablespoons of flour, one coffee cup of sweet milk or 
water, pinch of salt, a small piece of butter. Cook in double 
boiler until the consistency of custard, stirring constantly. 
Use the whites for a meringue. Mrs. W. M. Clark. 

Banana Cream Pie. — Make a cream of two cups of milk, 
one egg or two yolks, one tablespoon each of flour and corn¬ 
starch, two-thirds cup of sugar, a little salt and butter size 
of walnut. Flavor with vanilla. Put in a pie shell, which 
has been well baked, pared and sliced bananas and pour 
over cream filling. Cover with a meringue made of whites 
of two eggs. BroAvn slightly in oven. 

Mrs. Della M. Ketcham. 

Pineapple Cream Pie. — Make cream filling like above and 
add to it one-half can of pineapple cut fine, stir all together, 


Pies and Short Cakes 


173 


put in pastry shell, cover with meringue and brown, or serve 
with cream. Mrs. Della M. Ketcham. 

Black Raspberry Pie. — Fill a baked pastry shell with 
berries and pour over them the above cream. 

Mrs. Munger. 

Custard Pie. — Three well beaten eggs, three cups of rich 
milk, one-half cup sugar, pinch of salt, one teaspoon vanilla. 
Line a plate with pastry, pour in custard, sprinkle with nut¬ 
meg, bake carefully in slow oven. Test by inserting small 
silver knife in center: if no custard adheres to knife, pie is 
done. Nellie Griffin. 

Sour Cream Pie. — To the yolks of two eggs add three- 
fourths cup of raisins, chopped, the same of sugar, one cup 
of sour cream, one-half teaspoon of cinnamon. Bake with 
one crust, using the whites for a meringue. 

Mrs. A. W. Stickney. 

Cream Pie. — Cook in double boiler one and one-half cups 
of milk and one-half cup of sugar; piece of butter the size 
of a walnut; add to this one-half a cup of milk, one table¬ 
spoon of corn starch, yolks of two eggs, and a very little 
salt; season with lemon; when about as thick as cream put 
into the crust, which has been baked first, and brown in the 
oven. Mrs. W. C. Stevens. 

Chocolate or Cream Pie. — Line a deep pie plate with a 
good paste. Prick in several places with a fork to prevent 
blistering and bake a delicate brown. For filling put over 
the fire in a double boiler one large cup and a half of sweet 
milk, in which put a piece of butter as large as an English 
walnut. Stir together one-half a cup of sugar, one small 
half cup each of flour and milk, and the yolks of two eggs, 
well beaten. Mix well and add to the milk above When it 
boils, stir until it thickens and is well cooked. Take off the 
fire, flavor with one teaspoon of vanilla. Beat with a silver 
fork hard for five or ten minutes, which greatly improves 
the custard. Fill the baked crust with the custard. Beat 
the whites of the eggs stiff, add two tablespoons of sugar, 
flavor with lemon or vanilla. Spread over the custard and 
brown lightly. For chocolate pie use the above recipe, add¬ 
ing two tablespoons of chocolate, melted. 

Mrs. J. R. Flanders. 

Chocolate Pie. — One cup sugar, yolks of two eggs, two 
heaping tablespoons of cornstarch dissolved in cold water, 


174 


Pies and Short Cakes 


one-half cup grated chocolate, one cup boiling water, butter 
size of an egg; cook in double boiler until thickens, turn 
into a baked crust. Make a meringue of the whites of the 
eggs. Mrs. Bertha B. Robinson. 

Dutch Pie. — One cup of rich sweet cream, one-half a cup 
of sugar, two heaping tablespoons of flour; mix the flour and 
sugar, add the cream, and stir until smooth. Line a plate 
with pastry, making edges as for a custard pie. Pare, core 
and quarter enough tart apples to half fill the crust; steam 
or cook the apples until they soften without losing their 
shape, then place them in the crust and pour over the cream 
mixture. Bake until the cream thickens in the center of the 
pie; cool a little and serve. Mrs. E. G. Mason. 

Marlborough Pie. — Six tablespoons each of stewed apple, 
and sugar, one whole egg and yolks of two, one-half cup of 
sweet cream and a little cinnamon. Stir together and pour 
into a crust and bake. Frost with the whites of two eggs 
and two tablespoons of sugar. Mrs. Botham. 

Apple Lemon Pie. — One and one-half cups chopped apple, 
one cup sugar, juice of one lemon, one-fourth cup of raisins, 
one well beaten egg. Bake in two crusts. 

Mrs. Florence Channell Massew. 

Raisin Pie. — One cup seeded raisins (chopped), one cup 
sugar, one cup cold water, the rind and juice of one lemon, 
one tablespoon of flour, one tablespoon of butter. Bake with 
top and bottom crust. Mrs. H. F. Rowe. 

Date Pie. — Wash thoroughly one-lialf pound of dates and 
simmer slowly in enough milk to cover them. Sift through 
a coarse wire sieve and then add one-fourth of a cup of 
sugar and yolks of two eggs well beaten, a little cinnamon 
and one-half pint of boiled milk. Bake like a custard pie 
and cover with a meringue made with the whites of the eggs. 

Mrs. Me Clary. 

Cocoanut Pie. — One and one-half cups of desiccated cocoa- 
nut ; one quart of sweet milk; four eggs, reserving the white 
of two eggs for meringue*; one-half cup of sugar; season, 
bake and frost. One cup of rolled butternut meats may be 
substituted instead of cocoanut. Mrs. 0. L. Ballard. 

Rhubarb Pie. — Wash, remove coarse parts and cut in half 
inch pieces enough rhubarb to fill a deep pie plate, rounding 
it a little in center. Cover the plate with pastry, sprinkle 


Pies and Short Cakes 


175 


over it one teaspoon each of flour and sugar, mixed, wet the 
edges and put in half of the rhubarb. To a generous cup of 
sugar add a pinch of salt and teaspoon of flour and sprinkle 
part of it over the rhubarb, add remaining rhubarb, the rest 
of the sugar, dot with butter, put over the upper crust (have 
opening in the center), press edges together lightly and bind 
with a strip of wet cotton. Bake about three-quarters of an 
hour or until well cooked. 

Rhubarb Pie with Cream. — Two egg yolks, two cups 
sugar, two tablespoons flour, one tablespoon butter, five table¬ 
spoons cream, pinch of salt; beat all and add two cups of 
diced rhubarb. Use beaten whites for meringue. 

Mrs. Jessie Marshall Kissane. 

Pieplant Pie. — One tea cup of chopped pieplant, one good 
cup of sugar, one e^g, butter the size of a large walnut, one 
tablespoon of flour, four tablespoons of water, one teaspoon 
of lemon extract. This is better with a top crust. 

Mrs. James Sawyer. 

Pieplant Meringue Pie. — One coffee cup of chopped and 
drained pieplant, one of sugar, one tablespoon of flour, yolks 
of two eggs, butter the size of a walnut, and juice of one 
lemon. Put in crust and bake. Use whites of eggs for 
meringue. Mrs. Belding. 

Currant Pie. — One cup of mashed currants, one cup of 
sugar, one egg, one tablespoon of flour, and one tablespoon 
of water. Place in double or tart crust and bake. 

Mrs. J. W. Leighton. 

Note.— To prevent the syrup of juicy pies escaping, take 
a strip of muslin one inch wide, wet in cold water, and lay 
it around the pie half upon the pie and half upon the plate, 
pressing it either side. Remove as soon as the pie is taken 
from the oven. 

For berry pies sprinkle flour over the bottom crust. If 
preferred, sprinkle powdered crackers over the berries. 

Blueberry Pie. — Line a deep plate with plain paste, 
sprinkle over a little flour, fill with two and one-half cups 
of berries, one-half cup of sugar or more if desired, with two 
teaspoons of flour, and a pinch of salt. Make a slit in the 
upper crust and cover the berries. Bake from forty-five to 
fifty minutes in a moderate oven. 


176 


Pies and Short Cakes 


Raspberry Cream Pie. — Line pie plate with pastry and 
spread thickly with raspberry jam. Pour over a custard 
made from two eggs, one cup of milk and a tablespoon of 
sugar. Bake till custard is set. Serve when cold covered 
with whipped cream. 

Raspberry Pie. — Line a deep plate with pastry and 
sprinkle over a little cracker dust or flour, wet edges and fill 
with berries. Mix a teaspoon of cracker dust, a pinch of salt 
with three-fourths of a cup of sugar and sprinkle over, letting 
it settle between the fruit. Dot with butter and cover with 
upper crust which has a slit in the center, press edges 
together, bind with a strip of cotton and bake well from one- 
half to three-quarters of an hour. 

Strawberry Pie. — Make as above, using more sugar. 

Blackberry Pie. — Uncooked berries, make like raspberry. 

Cherry Pie. — Line your pie plate with good crust, sprinkle 
over a little flour and fill half full of ripe cherries which 
have been stoned, sprinkle over them a large cup of sugar, 
a ‘teaspoon of sifted flour and a few bits of butter; now fill 
the crust full of the cherries. Cover with the upper crust 
and bake. 

Cherry Pie with Whipped Cream. — Lav a crust over the 
bottom part of a deep pie plate, prick it with a fork and bake 
quickly. When ready to serve put the crust on another plate, 
spread over it preserved cherries and cover with sweetened 
whipped cream, flavored with vanilla. Lay a few of the 
cherries over the cream. Mrs. McClary. 

Peach Pie. — Peel, stone and cook peaches till soft with 
enough water to prevent burning. Sweeten to taste, cool and 
fill a crust previously baked. Cover with whipped cream 
sweetened and flavored with vanilla and a few drops of 
almond. 

Apricot Pie. — Same as peach except almond flavoring. 

Plum Pie. — Peel and pit one quart of plums. Line a plate 
with pastry, fill with plums, sprinkle with one-fourth cup of 
cracker crumbs and one coffee cup of sugar; butter size of 
walnut scattered in small bits over the top. Moisten edge 
of lower crust with cold water and put on top of crust. Bake 
slowly until plums are tender. Mrs. He*nry A. Miller. 


Pies and Short Cakes 


177 


Grape Pie. — Take Concord grapes; press out the pulp, 
save the skins, put the pulp in a saucepan and boil a few 
minutes, then strain through a coarse sieve to separate the 
seeds from the pulp. Put the skins with the pulp and take 
enough to fill a pie, sweeten well. Line a plate with pastry, 
put in the grapes, sprinkle over a little flour, dot with bits 
of butter, pul: on the cover and bake in a moderate oven. 

Mock Cherry or Cranberry Pie. — One cup each of cranber¬ 
ries, sugar, cold water and seeded raisins, one teaspoon of 
flour in a little water, cook all till it thickens, when cold add 
one teaspoon of vanilla. Bake with two crusts. 

Mrs. George Furness. 

Cranberry Meringue Pie. — Cook one and one-half cups of 
sugar and one-half cup of water to a syrup, add two cups 
of cranberries. Cook until, the berries have popped, and 
cool slightly. Mix smooth in a bowl one tablespoon of flour 
and the yolks of two eggs, add three tablespoons of the juice 
of the cooked berries. Add this mixture to the berries and 
simmer three or four minutes. Stir in one tablespoon of 
butter and one-half teaspoon of vanilla extract. Fill a pre¬ 
viously baked pie crust. Cover with meringue made from 
the stiffly beaten whites of the two eggs and two tablespoons 
sugar. Brown slightly. Mrs. J. Hollis Foote. 

Prune Filling for Pie. — Thoroughly wash one pound of 
prunes; put on in cold water and stew about three hours; 
when nearly done put in one cup of sugar, and stir most of 
the time; take off and put through a colander hot; the 
mixture must be thick. Annie Sheehan. 

Camp Mince Meat. — To one package of mince meat, add 
one quart of boiling water and cook till thick, then add one 
cup of brown sugar, butter size of a large walnut, a cup of 
seeded raisins and a little citron shaved fine. Boil till thick 
enough for pie and lastly add the grated yellow part of two 
oranges and boil a very little. Mrs. Sidney S. Whittelsey. 

Mince Meat. — Salt and pepper the cooked meat and meas¬ 
ure when chopped fine. For each quart of meat add one pint 
of raw chopped suet, three quarts of chopped apples (not 
chopped too fine), two quarts of sugar, one and one-half pints 
of molasses, one pint of boiled cider, four nutmegs, two tea¬ 
spoons of ground cloves, two of lemon extract, three table¬ 
spoons of cinnamon, three pints of seeded raisins (citron and 
currants if liked), one pint of the meat broth or water. Two 


178 


Pies and Short Cakes 


and one-fourtli pounds of good meat make one quart when 
chopped. Cook all together. For summer use put in fruit 
jars when hot. Mrs. Spann. 

Mince Meat.— Five pounds of cooked beef chopped fine, 
one pint of chopped suet. For one qu'art of chopped meat 
take two quarts of chopped apples, one of molasses, two of 
boiled cider, three pounds of brown sugar, four of seeded 
raisins, two of currants, one-fourth of a pound each of citron, 
orange peel and lemon peel. Chop the fruit very fine, add 
four tablespoons of cinnamon and two of cloves. Put into 
a porcelain lined kettle and cook slowly until tender. 

Mrs. S. T. Carpenter. 

Green Tomato Mince Meat.— One peck of green tomatoes 
chopped fine, five pounds of brown sugar, two tablespoons 
each of cinnamon and cloves, one tablespoon of salt, two 
poiVnds seeded raisins, two lemons, juice and rind, juice of 
two oranges, and chopped rind of one, or two according 
to taste, boiled cider to taste, about one cup. Jelly, shrub 
or berry juice may be added with good effect; also citron. 
Cook until tender. Mrs. O. S. Lawrence. 

Apple Puffs.— Take Puff Paste No. 1. Roll and cut with 
round cutter having those for top of pie a very little thicker 
than under one. Rub over under crust with a little water. 
Put on the filling, then take the upper crust and work with 
the fingers so as to enlarge the center without changing the 
form of the edge, giving it somewhat the shape of a hat; 
put it over the filling, pressing the edges together and roll 
up edges with both hands. 

For the Filling .— To a quart of stewed apples cooked with 
as little water as possible, take a heaping tablespoon of butter, 
sugar, nutmeg, and cinnamon to taste. This must be pre¬ 
pared the day before the puffs are made. In summer put 
on the ice. Mrs. Calvin Skinner. 

Tart Shells.— One cup each of flour and butter. If butter 
is too salt wash it in cold water. Cut butter through flour, 
add water to make a smooth dough, perhaps three or four 
tablespoons. Put on ice, then roll, fold over and put on ice. 
Do this every hour three or four times. Use small tart tins 
and place on ice one-half hour. Put rice or something light 
on crust to prevent it from rising, and put in hot oven cov¬ 
ered with paper to prevent burning. Bake about one-half 
hour, regulating heat as necessary. Mrs. James Breed. 


Pies and Short Cakes 


179 


Tart Shells. — Cover fluted patty tins with puff paste. 
Make the covers a little larger than the tins. Prick and 
place on top of an inverted dripping pan and bake in a hot 
oven. Remove, cool and the shells are ready for use, or roll 
out pastry and shape with a round cutter, plain or fluted; 
with a smaller cutter remove centers from one-lialf the 
larger pieces, leaving rings one-half inch wide. Brush the 
larger pieces near the edge with cold water, fit on rings, 
press lightly and bake carefully. Fill with jelly or jam. 

Lemon Tarts. — Bake a rich crust the same as for other 
tarts. For the filling take the juice and grated rind of one 
and one-half or two lemons, one cup of sugar, three eggs. 
Cook in a double boiler until of the right thickness. When 
cold fill the shells. Make a meringue of four tablespoons of 
powdered sugar and the whites of two eggs, and put over 
the top. Mrs. Carrie King Hall. 

Cherry Tarts. — Fill tart shells with thick cherry 
preserves. 

Paginini Tartlets. — Roll puff paste one-eighth inch thick. 
Cut with pastry wheel into squares from three and a half 
to four inches. Turn the points together in the middle and • 
press down lightly. Bake. Pu't a teaspoon of jam in center 
of each, covering the jam with a meringue, place in oven a 
moment to brown. Miss Jean Hawkins. 

Cheese Cakes. — Scald one cup each of sweet and sour milk, 
strain through a cheesecloth; to the curd add one cup of 
sugar, the beaten yolks of four eggs, juice and grated rind 
of one lemon and one-fourth teaspoon of salt. Line patty 
pans with pastry. Fill with mixture, sprinkle over chopped 
almonds and bake till mixture is firm in center. 

Fannie Merrit Farmer. 

Strawberry Vol-au-Vent. — Roll puff paste into a thin 
sheet, mark an oval on paste with cutter, for the bottom and 
three oval rims, prick with a fork and bake as usual. When 
baked spread the edge of the bottom piece with strawberry 
preserves or meringue and press a rim upon it, and so con¬ 
tinue until the rims are used. Make a meringue with the 
whites of two eggs and one-fourth cup of su'gar and decorate 
the edges of the case; sprinkle with sugar, put on baking 
sheet and return to the oven. The heat should be moderate 
so that it will not take color in less than six minutes. When 


180 


Pies and Short Cakes 


the meringue is delicately browned, remove to serving dish 
and fill the open space with sugared strawberries. Other 
fruit may be used and whipped cream may be added to the 
top. The pastry may be kept several days. After baking, 
and before using, re-heat. 

Pineapple Fanchonettes.— Beat together three eggs, one- 
fourth a teaspoon of salt, two-thirds cup of sugar, half a cup 
of grated pineapple and the grated rind and juice of half a 
lemon; turn the mixture into patty pans lined with plain 
pastry and bake in a moderate oven. When partly cold 
remove from the pans; cover with a meringue and return to 
the oven for about eight minutes. Janet McKenzie Hill. 

Strawberry Short Cake.—A little over one pint of flour, 
one good half cup of butter or butter the size of a lemon, 
and half as much lard, a little salt; rub shortening smoothly 
into the flour, two teaspoons of baking powder and milk 
enough to roll soft; spread butter between layers and bake 
on round tin or plate. 

If berries are large cut in halves, put sugar over the ber¬ 
ries, about half an hour before the short-cake is baked; then 
* spread each layer with butter and cover with berries, placing 
one over the other. Put in the oven for just a moment and 
serve immediately. Mrs. Belding. 

Individual Strawberry Short Cakes.— Sift together two 
cups of sifted pastry flour, half a cup of cornstarch, five 
level teaspoons of baking powder and a half teaspoon of salt; 
cut in one-third cup of shortening. Beat one egg, add three- 
fourths cup of milk and stir into the dry mixture, adding 
more milk, if needed, to make a soft dough that cleans the 
mixing bowl. Turn upon a floured board, knead slightly, 
pat and roll into a thin sheet and cut into rounds with a 
fluted patty cutter dipped in boiling water each time before 
use. Bake in a quick oven. Split each biscuit and spread 
with butter. Put the two pieces together with sugared 
berries between and on top. Finish with whipped cream. 

Currant Short Cake.— Into one pint of pastry flour put 
two teaspoons of baking powder and a little salt. Sift and 
then rub in one-half cup of butter. Mix with enough sweet 
milk to make a soft dough. Roll into two parts and cut the 
size of the baking plate or tin. Spread softened butter over 
the bottom layer; put the other over it and bake. The 


Pies and Short Cakes 


181 


layers will cleave apart when baked which avoids cutting. 
Butter each layer and pack with ripe currants sweetened an 
hour before using. Mrs. McClary. 

Blueberry Short Cake. — Cream together one cup of sugar 
and one-half cup of butter or lard, add one beaten egg, one 
cup of sour milk, in which is one level teaspoon of soda. 
Stir w r ell and add flour to make quite thick. Bake in two 
layer cake tins. 

Filling .— Two cups of blueberries, one large cup of sugar, 
set on stove without any water, boil ten or fifteen minutes. 
Set off to cool before spreading on cake. 

Mrs. H. A. Putnam. 

Orange and Banana Short Cake. — Take layers of short 
cake and spread with butter as for ‘ ‘ Strawberry ’ ’; cut up 
three oranges in rather small pieces, letting stand with sugar 
over them for half an hour; then put between the two layers; 
spread the top layer with two sliced bananas sprinkled with 
powdered sugar, put on this one-half cup of cream whipped 
and flavored to taste. Mrs. Breed. 

Orange Short Cake. — Take layers of short cake spread 
with butter as for “Strawberry,” cut up oranges in rather 
small pieces letting stand with sugar about one-half hour. 
When ready to serve spread over the layers. 

Banana Short Cake. — Take layers of short cake, spread 
each layer with butter as for “Strawberry.” Just before 
serving spread with cut bananas. Serve with lemon sauce. 

Mrs. Vilas. 

Peach Short Cake. — Take layers of short cake and spread 
each layer with butter as for “Strawberry.” Cut peaches, 
sweeten to taste and spead immediately. If desired one-half 
cup whipped cream may be spread over the top. 


PUDDINGS 


Fruit Pudding. — One cup of raisins, stoned and chopped, 
one cup each of chopped suet, molasses, sour milk, one tea¬ 
spoon of soda, a pinch of salt, four cups of flour, cinnamon 
and cloves; steam three hours; serve with sauce. 

Mrs. Hiram H. Thompson. 

English Plum Pudding. — One-half pound each of bread 
crumbs, raisins and English currants; one-fourth pound each 
of citron and suet; one coffee cup of sugar, a teaspoon of 
cinnamon, an even one of ginger, one nutmeg, one pint of 
sweet milk, one teaspoon of baking powder, five eggs, well 
beaten, stirred into the milk and added last, with one-half 
a cup of coffee or any desired flavoring. Steam six hours. 
Serve with a rich sauce. Mrs. Libbie Rogers McKenna. 

John’s Delight. — One well beaten egg, two and one-half 
cups of bread crumbs, one-half cup of suet chopped fine, two- 
thirds of a cup of molasses, one cup of sweet milk, one tea¬ 
spoon of soda dissolved in a little warm water, pinch of salt, 
one cup of seeded raisins, chopped; cinnamon and nutmeg 
to taste. Steam three hours in pudding mould. Serve with 
liquid sauce flavored with grated rind and juice of one lemon. 

Mrs. Spann. 

Suet Pudding. — One cup each of sweet milk, New Orleans 
molasses, and chopped suet, two cups of seeded raisins 
chopped, one beaten egg, one teaspoon of soda, salt and three 
and one-half cups of flour. Mix all together, place in mould 
and steam three hours. Mrs. Willard. 

Suet Pudding. — One and one-half cups each of chopped 
suet, and sweet milk, one cup of molasses, one teaspoon each 
of salt, cloves, cinnamon.and soda, two cups of seeded raisins, 
one-half a cup of sliced citron, two cups of sifted bread flour. 
Mix in the order named, place in a two-quart melon mould 
and steam four hours continuously. Serve with rich sauce. 

Mrs. Spratling. 

Dark Pudding. — One cup of molasses, two-thirds cup of 
boiling Avater in which is dissolved one teaspoon of soda; one- 
half teaspoon of cinnamon, a little salt, one well beaten egg 
and one and one-half cups of flour. Stir well, put in a mould 
and steam one and one-half hours. Serve with sauce. 

Mrs. M. J. Hepburn. 

[ 182 ] 


Puddings 183 

Graham Pudding. — One well beaten egg, one-half cup each 
of sweet milk and molasses, one even teaspoon of soda dis¬ 
solved in a little warm water, one-fourth cup of butter 
softened, a little salt, one and one-half cups of Graham flour, 
one cup of seeded raisins chopped, one teaspoon cinnamon, 
one-half nutmeg. Steam three hours in pudding mould and 
serve with hard or foaming sauce. Season the foaming sauce 
with the grated rind and juice of an orange. Mrs. Spann. 

Forest Pudding. — One cup of cold water, one-half cup of 
molasses; dissolve a teaspoon of soda in a tablespoon of boil¬ 
ing water and mix with the molasses; one-half cup of brown 
sugar, one-half cup of suet, one cup of raisins, flour to make 
as thick as cup cakes Steam two hours. Serve with sauce. 

Mrs. James Sawyer 

Tailor Duff. — One egg, one level tablespoon sugar, one- 
half cup molasses, two tablespoons melted butter, one level 
tablespoon soda dissolved in one-half cup boiling water, one 
and one-half cups flour, scant. Beat thoroughly with an 
egg beater with and after adding each ingredient. The batter 
should be very thin. Pour into buttered mould and steam 
one hour. 

Sauce .— Yolks of two eggs and one teaspoon vanilla. Into 
this cream one cup pulverized sugar. One pint of cream 
whipped stiff added just before serving. 

Miss Zaidee Yosper. 

Fig Pudding. — One cup each of molasses, and sweet milk, 
one-half pound each of seeded raisins and figs, chopped a 
little, one scant cup of butter, one teaspoon of soda, one-half 
teaspoon each of cinnamon and cloves, three cups of flour. 
Steam two and one-half hours in a tin with a tube in the 
center. Serve with any kind of sauce desired. 

Mrs. McClary. 

Fig and Nut Pudding. — To two cups of finely chopped 
suet add one cup of New Orleans molasses, one-half cup of 
coffee sugar, one cup of milk, stir well and add two and one- 
half cups of sifted flour in which is one teaspoon of soda, 
one-half nutmeg grated, salt, one cup of seeded raisins, one 
cup of chopped figs or dates, one cup of chopped nuts. Stir 
all thoroughly, put in mould and steam three hours. Serve 
with sauce. Mrs. William Badger. 

Steamed Pudding. — Into one-half cup of molasses and one- 
half cup of cold water put one teaspoon of soda, add one well 


184 Puddings 

beaten egg and one cup of flour. A cup of seeded raisins, 
fresh berries or fruit may be added. Steam one hour. Serve 
with whipped cream. Miss Carrie Orcutt. 

Parlamo Pudding. — One cup of sugar, two eggs, one cup 
of sour milk, two-thirds of a cup of cream, or one-half of a 
cup of butter, one cup of chopped raisins, one teaspoon of 
soda; spice to taste; flour to make thickness as for cake. 
Steam one and one-half hours. Serve with sauce. 

Mrs. Spann. 

Vevy Pudding. — One cup of New Orleans molasses, one 
cup of sweet milk, one-quarter of a cup of butter, two and 
one-half cups of flour, one teaspoon each of cinnamon and 
soda, one-half teaspoon of cloves. Steam two hours. Serve 
with “ Vevy Sauce.’’ Miss Faith Chipperfield. 

Harvard Pudding. — Melt three tablespoons butter, add 
one-half cup molasses, one-half cup sweet milk, one and two- 
thirds cups flour mixed and sifted with one-half teaspoon 
soda and one-fourth teaspoon each of salt, cloves, allspice 
and nutmeg; then add one-half pound dates, stoned and cut 
in pieces; turn into a buttered mold and steam two and one- 
half hours. Serve with Sterling Sauce. 

Mrs. M. J. Crowley. 

Canadian Plum Pudding’. — One-half pound suet, one-lialf 
cup sugar, one-half teaspoon nutmeg, three-fourths cup milk, 
one cup currants, three eggs, one small teaspoon salt, one-half 
teaspoon soda and one teaspoon cream tartar, or two tea¬ 
spoons baking powder, one and one-half cups flour. Boil 
three hours and serve with Fluffy Sauce. 

Mrs. Isabel Howard Wilder. 

Steamed Chocolate Pudding. — Beat together one egg and 
three-fourths cup of sugar, add one tablespoon melted butter, 
one-half cup of milk, one and one-half cups of flour with one 
and one-half teaspoons of baking powder, enough grated 
chocolate to make quite brown. Put in dish and steam one 
and one-fourth hours. Serve with whipped cream or foamy 
sauce. Mrs. Wallace C. Short. 

Boiled Indian Pudding. — One well beaten egg, one-half 
cup of sour cream or two tablespoons of butter beaten with 
the egg, two cups of sour milk, one-fourth teaspoon of ginger, 
one rounding teaspoon of soda, two and one-half cups of 
corn meal and one-half cup of flour. Stir all together well. 


Puddings 185 

Put into a wet bag (made of good thick cotton) allowing 
room in the bag for one-third rising of the pudding. Boil in 
the kettle with the meat when having a boiled dinner; be sure 
to have the water boiling wdien it is put into the kettle and 
have water boiling on the stove to add to the kettle as needed. 
When adding vegetables be careful not to hit the pudding 
or stop the boiling of the water. Boil two hours, and serve 
with cream sweetened with maple sugar. 

Mrs. P. W. Lawrence. 

Blueberry Pudding. — Cream together one cup of sugar 
and butter size of an egg, add one beaten egg, one cup of 
sweet milk with half teaspoon of soda, one pint of flour with 
a large teaspoon of cream tartar, one pint of berries; thor¬ 
oughly dry berries after washing. Pour in mould and steam 
one hour. Serve with sauce. Mrs. John King. 

Cranberry Pudding. — One-half cup of sugar, piece of 
butter the size of a walnut, one egg, one-half cup of milk, one 
and one-half cups of flour, one teaspoon of baking powder, 
one-half pint of cranberries. Steam three-quarters of an 
hour. See Cranberry Sauce. Mrs. M. E. Howard. 

Cold Water Pudding .— Beat to a cream two rounding 
tablespoons of butter (as little salt as possible), add yolks 
of four eggs, one-half cup sugar, eight tablespoons of cold 
water, the juice and grated rind of one lemon and beat well. 
Add whites of four eggs beaten stiffly. Pour into pudding 
dish and bake about one and one-half horn’s in a very slow 
oven. Serve cold with whipped cream. 

Mrs. Elizabeth Durkee French. 

Coffee Pudding. — Moisten one quail of bread crumbs with 
coffee, one cup of brown sugar, one cup of chopped raisins, 
two tablespoons of flour, three eggs beaten light, season with 
one-half teaspoon of cinnamon, one-fourth teaspoon of cloves, 
one-fourth teaspoon of nutmeg. Steam one hour. Serve with 
sauce. Mrs. Capron. 

Cocoa Pudding. — Two rounding tablespoons of flour, two 
even tablespoons of cocoa, three-fourths of a cup granulated 
sugar, one-fourth teaspoon salt. Mix thoroughly. Add one 
cup of boiling water. Cook in double boiler until it thickens. 
When practically cool add one teaspoon vanilla and butter 
size of a walnut. Serve with cream and sugar. 

Mrs. Mary Munsill. 


186 


Puddings 


Raisin Puffs.— One-half cup of butter, one of sugar, one 
of sweet milk, and two of flour, two eggs, two teaspoons of 
baking powder, one cup of raisins, stoned and chopped. 
Cream the butter and sugar, add the eggs well beaten; mix 
the flour and baking powder and add the flour and milk 
alternately to the above mixture, then add the fruit with a 
little flour sprinkled over it. Steam in cups three-quarters 
of an hour. Place the cups in a steamer when the water is 
boiling and do not take off the cover until the pudding is 
cooked. Serve with whipped cream. Dates may be used 
instead of raisins. Mrs. Chesley. 

Puff Pudding.— One pint of flour, two teaspoons of bak¬ 
ing powder, a little salt, milk to make a stiff batter. Put 
one-half of the batter in a pudding dish; then a generous 
layer of fruit with a sprinkling of sugar, then the remainder 
of the batter. Steam one hour. Serve with whipped cream 
and sugar or sauce. 

Roly Poly.— Take good soda biscuit crust, roll one-half 
inch thick and spread with any kind of fruit, fresh, preserved 
or dried. Roll over and over fastening the ends so the juice 
will not escape. Put it on a plate, place in steamer and cook 
one and one-half hours. Serve with cream and sugar or a 
sauce made from the juice of the fruit. Dried fruit must 
first be soaked in water. Cherries are especially good for 
this pudding. 

Pudding Made of Cake.— Break up plain or fruit cake 
and place in a pudding dish, cover with milk and let it stand 
an hour or two, add one well beaten egg, sugar, if necessary, 
as the frosting on the cake sweetens it (if there is any) and 
bake one-half hour. Serve with any good sauce. 

Mrs. Addie Trudeau Conant. 

Woodford Pudding.— Beat the yolks of three eggs well, 
add one cup of sugar, one-half a cup of butter rubbed to a 
cream, one cup of flour and one cup of jam (blackberry) or 
preserves, one-half a saltspoon of cinnamon, whites of three 
eggs, beaten stiff, and one teaspoon of soda dissolved in three 
teaspoons of sour milk. Put in a pudding dish and bake 
slowly in a moderate oven from thirty to forty minutes. 
Serve with plain or whipped cream. Miss Mary Fay. 

Orange Marmalade Pudding.— One cup of fine bread 
crumbs, one-half cup of sugar, one cup of milk or cream, four 


Puddings 


187 


eggs, two teaspoons of butter, one cup of orange marmalade; 
put the butter and sugar together, add the yolks well beaten, 
the milk, bread crumbs and the whites whipped to a froth. 
Put a layer of this in the bottom of a well-buttered mould, 
spread thickly with some thick marmalade, then another layer 
of the mixture until the mould is full, having the custard 
mixture at the top. Bake in a moderate oven about one hour, 
turn out of the mould upon a dish and serve with sweetened 
cream or custard. Mrs. Sadie Estes Day. 

Baked Indian Pudding. — Pour tablespoons of meal, one- 
half a cup of molasses, one-half teaspoon of soda dissolved in 
a little water, a piece of butter the size of a walnut, one and 
a half pints of milk, one-half cup of raisins, one egg. Scald 
one pint of the milk, stir in the meal, then molasses, butter, 
salt and one egg. Cook in a double boiler, turn into a 
pudding dish and bake one hour, stirring in the remainder 
of the milk occasionally. Mrs. Carrie King Hall. 

Baked Indian Pudding. — Scald together one and one-half 
tablespoons of Indian meal and one pint of milk. When cool 
add two well beaten eggs, butter the size of a lemon, one- 
third cup of sugar, a littlei salt, cinnamon, cloves and nutmeg 
to taste. One-half cup of seeded raisins or one cup of apples, 
add one quart of milk. Pour into baking dish and bake three 
or four hours, stirring several times. 

Mrs. Mina McClary Campbell. 

Indian Pudding. — Scald one pint of milk. Stir in four 
tablespoons of Indian meal, salt, and cook until thick. Let 
slightly cool. Add one-half cup of molasses, one-half tea- 
spoon cinnamon, two eggs beaten well with one-half cup of 
sugar. One pint cold milk. Bake two hours. After it has 
baked one-half hour, add one-half cup of cold milk. Do not 
stir. Serve warm with whipped cream. 

Mrs. C. M. Pollard. 

Brown Betty. — One cup of bread crumbs, two of chopped 
apple and one of sugar. Butter a deep dish and put in a 
layer of apple, sprinkled with sugar and cinnamon, and add 
bits of butter, then a layer of bread crumbs and continue in 
layers until apple and bread are all used, having bread 
crumbs on top. Bake about an hour and have the dish 
covered during the first part of the baking, then brown. 
Serve with whipped cream or Fairy butter. 

Mrs. Nellie House Olney. 


188 


Puddings 


Marshmallow Ginger Bread. — Cut a ginger bread, baked 
in shallow tin, in halves crosswise and put marshmallows 
between layers. Set in oven a few minutes to melt the marsh¬ 
mallows. Place on serving dish. Cool slightly and serve 
with whipped cream. Miss Margaret Mallon. 

Cottage Pudding. — Cream together three-fourths of a cup 
of sugar and butter the size of an egg; add one well beaten 
egg, one small half cup of sweet milk and two heaping tea¬ 
spoons of halving powder in a large cup of flour. Bake in a 
shallow tin and serve warm with foaming or hard sauce. 

Mrs. Breed. 

Steamed Cottage Pudding. — One egg well beaten, one cup 
of sugar, two tablespoons of melted butter, one cup of sweet 
milk, two cups of flour, one teaspoon of cream tartar, one- 
half teaspoon of soda, salt. Steam one hour. Serve with a 
sauce. Mrs. Munger. 

Individual Puddings. — Make of the above recipe twelve 
cup cakes. When serving put over each cake two or three 
spoons of hot chocolate sauce, and on top a spoon of stiff 
whipped cream. 

Pudding En Surprise. — Use cottage pudding recipe, bak¬ 
ing in cup cakes; remove a small piece from top, scoop out 
inside, fill with raspberry jam, replace top and cover with 
chocolate frosting. Or fill center with custard and serve 
with whipped cream or chocolate sauce. 

Apple Dumplings. — One and a half cups of flour, one 
heaping teaspoon of baking powder, three tablespoons of 
butter rubbed in the flour, wet with milk as soft as you can 
possibly roll. Roll about one-fourth of an inch thick and 
cut into six squares, put one-half of a good-sized apple in 
center of square, bring the corners into the center and pinch 
together well. Put this on the hot sauce in the pan and bake 
in oven about three-quarters of an hour. 

For the sauce take one cup of sugar, one-half cup of butter, 
two teaspoons of vinegar; when well mixed add one and one- 
half cups of boiling water, cook on top of the stove in the 
baking pan while preparing the dumplings; season with nut¬ 
meg, vanilla or lemon. Ida Mitchell. 

Baked Apple Dumplings. — One pint of flour, two small 
teaspoons of baking powder, two tablespoons of butter, a little 
salt, water enough to make a soft dough. Roll out and cut 
into six pieces, fill with apples, sprinkle over a little sugar, 


Puddings 189 

a little cinnamon, fold in shape, press the edges well together, 
make a little opening in the center for the steam to escape, 
place in a baking tin and ponr over them one cup of boiling 
water. Sprinkle each one with sugar and bake in a quick 
oven one-half hour. Serve with cream. Any kind of fruit 
may be used. Addie Stevenson. 

Steamed Apple Dumplings. — Pare tart, mellow apples • 
remove the cores and till with sugar; take one quart of flour, 
three teaspoons of baking powder and one tablespoon of 
shortening; mix with sweet milk or water as soft as possible; 
roll out and cut in squares of sufficient size to hold an apple; 
put on a plate and steam half an hour in a steamer. Serve 
with cream and sugar or sauce. Mrs. A. G. Crooks. 

Bird’s Nest Pudding. — Pare, core and quarter enough tart 
apples to cover a shallow baking tin. Take one pint of flour, 
rub in butter the size of a lemon and add two teaspoons of 
baking powder, and about one cup of milk for the batter; 
pour this over the apples. When baked and ready to serve 
turn it out into a plate having the apples on top. Serve with 
maple syrup sauce, or whipped cream. Mrs. McClary. 

Fruit Pudding. — Cream one cup of sugar and a tablespoon 
of butter, add two well beaten eggs, one-half cup of milk, one 
teaspoon of baking powder sifted in two cups of flour. Make 
into a batter and pour over any kind of fruit which has been 
placed in a pan and bake. Serve with strawberry sauce. See 
Sauces. Mrs. Gallant. 

Peach Cobbler. — Two cups of flour, two teaspoons of bak¬ 
ing powder, one-half teaspoon of salt, two tablespoons of 
butter, one egg, three-fourths of a cup of milk, one quart of 
peeled peaches. Sift together the flour, baking powder and 
salt, rub in the butter. Beat the egg to a cream and add to 
the milk. Mix all together, turn on a floured, board, roll 
gently until about a quarter of an inch thick. Line the sides 
of pudding dish with a strip of the paste, invert a teacup in 
the center of the dish and place the peaches around it. 
Sprinkle liberally with sugar, put on the top crust and bake 
one-half hour in quite a hot oven. When the pudding is cut 
the cup will be found filled with syrup, which is used for the 
sauce. It is best to invert the pudding on a deep platter. 

Mrs. W. H. King. 

Grape Nut Pudding. — Put three tablespoons of grape-nuts 
into two cups of milk, place on back of stove in baking dish 


190 


Puddings 


one hour, stirring frequently; add one-half cup of sugar, two 
beaten eggs, pinch of salt and bake like custard. Serve hot 
with Fairy butter sauce, or cream and sugar. 

Miss Alice L. Hyde. 

Cracker Custard Pudding. —Soak three-fourths cup of 
cracker crumbs in one quart of scalded milk, cool, add one- 
third cup of sugar, one-fourth cup butter, yolks of two eggs 
slightly beaten, one-half teaspoon each of vanilla and lemon, 
with salt to taste. Bake slowly one hour in moderate oven. 
Cover with meringue made with whites of the eggs, return 
to oven and brown slightly. Mrs. S. E. Jones. 

Bread Pudding. — Three-fourths of a pint of grated bread 
crumbs, one and one-lialf pints of milk, two eggs, one table¬ 
spoon of melted butter, three tablespoons of sugar, a pinch 
of salt, one teaspoon of vanilla. Put into baking dish and 
bake from three quarters of an hour to an hour. Serve with 
sauce. Mrs. Griswold. 

Queen of Puddings. — One pint of bread crumbs, which 
should be dried thoroughly in the oven and crushed before 
using; one full quart of milk, yolks of three eggs, one cup 
of sugar, and a litle salt; after baking spread a little jelly 
on the top; then a frosting made from the whites of the eggs 
and three tablespoons or sugar, brown a few minutes in the 
oven. Mrs. Amos B. Keeler. 

French Charlotte. — Line a deep buttered dish with bread 
crumbs wet with melted butter; fill it heaping with layers 
of cranberry jelly and stewed apples — strained; sprinkle 
with a little powdered clove; cover with bread crumbs wet 
with melted butter; brown in the oven; turn out on a platter, 
and serve when nearly cold with powdered sugar or sweetened 
whipped cream. Mrs. Richardson. 

Chocolate Bread Pudding. — Two cups of scalded milk, 
one cup of bread crumbs, one square of chocolate (or two 
tablespoons of cocoa), one-third of a cup of sugar, one egg, 
a pinch of salt, one teaspoon of vanilla. Scald the milk, then 
add the bread and let it become soft, then add the chocolate. 
Beat the egg slightly, add the sugar, salt and vanilla, mix 
thoroughly and add this to the milk and bread; bake twenty- 
five minutes. Serve with hard sauce. Anna Watterson. 

Fried Apple Turnovers. — One cup of sweet milk; one tea¬ 
spoon of cream tartar; one-half teaspoon of soda; or one cup 
of sour milk and one-half teaspoon soda; salt; one egg well 


191 


Puddings 

beaten; flour to roll like biscuit; roll out and cut the size of 
a bowl; flour the upper side very lightly, fold through the 
center and fry in fresh lard; just before serving open care¬ 
fully and put in cider apple sauce, sweetened and spiced 
to taste. Mrs. Ford. 

Prune Pudding. — A little over a pint of milk heated to 
the boiling point, one tablespoon of cornstarch, su'gar to taste; 
three well-beaten eggs; let come to a boil and add one cup 
of stewed prunes without stones, pour into a buttered dish 
and bake fifteen or twenty minutes. Serve with sauce or 
cream. Mrs. Frank Haven. 

Norwegian Pudding. — Wash and soak a half pound of 
prunes over night in two cups of water. In morning boil till 
soft, stone, add one cup of sugar, one and one-half cups of 
boiling water, a pinch of cinnamon and simmer five minutes. 
Dissolve one-third cup of corn starch in cold water, add to 
prunes and boil ten minutes. Add a tablespoon of lemon 
juice. Pour in mould, chill and serve with cream. 

Cornstarch Pudding. — Put one pint of milk in a double 
boiler and when it boils add two tablespoons of cornstarch 
dissolved in a little cold mfik, three of sugar and a pinch of 
salt. Stir Until cooked, take from the stove and stir in the 
well beaten whites of three eggs, flavor to taste and pour into 
a mould or cups. Make a boiled custard of the yolks, a pint 
of milk and a half cup of sugar, flavor with vanilla and 
serve ice cold with the pudding. This pudding may be varied 
by adding cocoanut or grated chocolate. 

Mrs. George Hawkins. 

Cornstarch Meringue. — One quart of milk, three table¬ 
spoons of cornstarch dissolved in a little of the milk, three- 
fourths of a cu*p of sugar and the yolk of four eggs. Scald 
the milk in double boiler, add cornstarch and when cooked 
the well-beaten yolks. Flavor with lemon. Put in a pudding 
dish and cover with a meringue of the white of the eggs 
and two tablespoons of sugar; brown in the oven. To be 
eaten cold with whipped cream. 

Mrs. Libbie Rogers McKenna. 

Minute Pudding. — One quart of milk, six tablespoons of 
flour, saltspoon of salt and one egg. Stir flour, and salt into a 
little of the cold milk. Heat the remainder of the milk and 
when at the boiling point stir in the flour. Cook ten minutes 
or more and just before taking from the stove stir in the egg 


192 


Puddings 


beaten lightly. Pour into the dish in which it is to be served. 
To be eaten with maple sugar and cream. 

Miss Hattie Knapp. 

German Puffs. — One pint of sweet milk, five tablespoons 
of flour, one tablespoon of melted butter, six eggs (leaving 
out the whites of three) well beaten; bake in buttered cups, 
half filled, twenty minutes in a hot even. 

For Sauce .— Beat the whites of three eggs to a stiff froth; 
add a coffee cup of powdered sugar and the juice of two 
lemons. Mrs. Rufus Lowe. 

Baked Batter Pudding. — Four eggs w r ell beaten, eight 
tablespoons of flour stirred in carefully, one quart of milk 
added slowly, and a pinch of salt. Pour into an earthen 
baking dish and bake one-half hour. Serve with sauce. 

Mrs. Belding. 

Batter Pudding. — One cup sugar, one cup milk, butter 
size of an egg. One heaping teaspoon of baking powder, one- 
third teaspoon salt. One and one-half cups of flour. Mix 
batter and place in a shallow baking tin, well-greased. Pour 
over the batter the following sauce. One scant cup sugar, 
two cups of boiling water, two cups of canned fruit. When 
done the batter will rise to the top through the sauce. Cut 
in squares, trim with the sauce and serve. Will serve eight 
people. Mrs. J. R. Duffield. 

Hot Cabinet Pudding. — Ornament the bottom of a well- 
buttered mould with citron and raisins, cover them with 
slices of stale sponge cake. Fill the mould nearly full of 
alternate layers of fruit and cake always leaving some fruit 
on the sides of the mould. Make custard of one pint of 
milk, yolks of three eggs, pinch of salt, three tablespoons 
sugar and two teaspoons butter. Pour slowly into mould 
so the cake will be well soaked. Let stand one-half hour, 
then put in a pan of water and bake an hour or till custard 
is set. Unmould and serve with Sabayon Sauce or currant 
jelly. 

Peach Pudding. — Place fresh or canned peaches in a 
baking dish, sprinkle over a little sugar; scald a pint of milk 
in a double boiler, add two tablespoons of cornstarch in half 
a cup of sugar. Just before taking from the stove add the 
stiffly beaten whites of two eggs and pour over the peaches. 
Before serving pour whipped cream over the top. Plums 
or strawberries may be used. 

Mrs. Addie Trudeau Conant. 


Puddings 193 

Peach Sponge Pudding. — Three eggs, one cup of sugar, 
three tablespoons of cold water, one cup of flour, two even 
teaspoons of baking powder, pinch of salt. Beat the yolks, 
add the sugar and beat to a cream, then add the water, sift 
baking powder in the flou'r and add to the above. Beat the 
whites stiff, stir in lightly, and bake in three layers. Take 
the canned peaches, liquor strained off, or other fruit and 
put between the layers, with as little juice as possible. Beat 
the whites of three eggs with three tablespoons of sugar, put 
over the top and sides of the pudding and sift sugar over. 
Brown in the oven and serve with whipped cream. To be 
eaten cold. Mrs. Spann. 

Rice Pudding. — One and a half cups of cooked rice, two 
cups of milk, two tablespoons of sugar, one egg well beaten, 
three-fourths of a cup of raisins, stoned. Bake about one- 
half hour. Serve with hard sauce. 

Rice Pudding. — To one quart of milk add two tablespoons 
of rice — place on the back of the stove for one hour. Then 
sweeten, salt and flavor with vanilla to taste. Put in the 
oven and bake slowly from two and one-half to three hours. 
Bun a spoon in at the side a few times to mix the rice from 
the bottom with the milk, being careful not to disturb the 
surface of the pudding. When taken from the oven it must 
be very moist, so when ice cold it will be creamy. Nutmeg 
may be put on top if desired. Mrs. Breed. 

Rice Custard. — One quart of milk, one-half cup of rice, a 
little salt; steam one and a half hours. Just before taking 
up stir into it the yolks of four eggs beaten with four table¬ 
spoons of sugar; turn into a pudding dish, spread the beaten 
whites of the four eggs over the top and brown slightly. 

Mrs. Hiram French. 

Turkish Rice. — One-half cup of rice, one-half cup of sugar, 
one-half cup of washed and roasted almonds, put through 
meat grinder. A little salt, two and a half cups of water, 
cook in a double boiler. Stir often. Pour into a dish and 
cover top with powdered almonds and a little cinnamon. 
Serve hot or cold with cream. Mrs. Garner. 

Creamed Rice. — One-half cu!p of rice, one quart of milk, 
one-third cup of sugar and one-half teaspoon of salt. Cook 
in a double boiler two hours and a half, beat occasionally 
with a silver fork. Very nice served with fresh fruit and 
whipped cream. Mrs. Mabel Hickok Baker. 


194 Puddings 

Cocoanut Pudding. — To one quart of sweet milk add ten 
tablespoons of grated cocoanut and the beaten whites of five 
eggs; put in pudding dish and bake one hour. Serve cold 
with sugar and cream. Mrs. Austin. 

Manioca Pudding. — Three tablespoons of manioca, one 
quart of milk, a very small piece of butter and a little salt; 
soak the manioca in a pint of milk over night; in the morning 
add the other ingredients; cook in double boiler, stirring all 
the time until it thickens; then pour in a pudding dish to 
cool. When cool put the beaten whites of two eggs sweetened 
a little over the top, and drop on currant jelly, which im¬ 
proves the taste as well as the looks. Serve with cream, 
sweetened and flavored with lemon and a little vanilla; whip 
cream enough to thicken. Mrs. S. Greeno. 

Tapioca Pudding. — Six tablespoons of tapioca, one quart 
of milk, three eggs; soak the tapioca over night in cold water, 
sweeten and flavor to taste. Heat the milk and tapioca 
moderately and bake one hour. 

Sauce .— Stir to a cream four tablespoons of sugar, two of 
butter, one of flour, then beat the white of an egg to a stiff 
froth and add to the above. Pour in one gill, or teacup, of 
boiling water, and stir rapidly. Flavor with nutmeg, lemon 
and rose. Mrs. C. J. Lawrence. 

Pineapple Tapioca. — Put three-fourths of a cup of tapioca 
in one quart of water, soak over night. Let it cook slowly 
on the back of the stove until tender, adding more water if 
necessary. Then add the juice of one lemon, sweeten to 
taste. Stir in a fresh pineapple, chopped, or add the canned 
pineapple. When done stir in the beaten whites of three 
eggs. Place in serving dish and serve cold with whipped 
cream. Miss Hattie H. Webster. 

Peach or Apple Tapioca. — Soak one-half pint of tapioca 
in cold water for two or three hours, then set on the stove 
until it boils. Sweeten with white sugar. Peel and slice ripe 
peaches or apples to nearly fill a baking dish and sprinkle 
over them white sugar; pour over the tapioca and bake 
slowly one hour. To be eaten with cream and sugar. 

Mrs. Robert Miller. 

Strawberry Tapioca. — Soak half a cup of pearl tapioca 
over night. Place half of it in a deep pudding dish and 
sprinkle with sugar. Then put a layer of a pint of straw- 


Puddings 195 

berries, then the rest of the tapioca, then another layer of 
strawberries, sprinkle each layer with sugar. Fill the 
dish full of water and bake until perfectly clear. Serve cold 
with cream and sugar. Mrs. Temple. 

Date Tapioca. — Cook in a double boiler one scant cup of 
minute tapioca in one quart of water till clear. Add one 
and one-half pounds of stoned dates, one-half cup of sugar 
and bake three-quarters of an hour. Serve with cream and 
sugar. Miss Nita Dustin. 

Coffee Tapioca. — Put scant one-half cup minute tapioca, 
three-fourths cup sugar and two cups cold coffee in double 
boiler and cook till tapioca is clear. Add teaspoon vanilla, 
pour in mould and serve cold with cream and powdered 
sugar. Use coffee left from breakfast, reducing if too strong. 

Mrs. George E. Gorham. 

The Gem. — To one pint each of boiling water and milk, 
add one cup of sugar and two rounding tablespoons of mois¬ 
tened cocoa, carefully sprinkle and stir in six tablespoons 
of instantaneous tapioca; continue boiling one minute, remove 
from fire and add teaspoon vanilla. Have ready the beaten 
whites of four eggs, in which pour the boiled mixture and 
beat thoroughly together. Serve with cream. 

Mrs. Nellie W. Burr. 

Date Tartar. — One cu'p powdered sugar, three eggs beaten 
separately, one cup of dates cut small, one cup of nuts cut 
fine, three tablespoons of cold water, two heaping tablespoons 
of flour, one and one-half teaspoons baking powder. Bake 
in long shallow tin. When ready to serve cut in squares and 
serve with sweetened whipped cream flavored with vanilla. 

Mrs. Sadie Estes Day. 

Krummer Torte. — One cup dates, one cup figs, four table¬ 
spoons bread crumbs, one-half cup walnut meats (chopped), 
three eggs, one scant cup sugar. Beat eggs separately. Mix 
fruit, sugar, crumbs, nut meats and beaten yolks, adding 
beaten whites last. Bake thirty-five minutes in oven not too 
hot. Serve with Wonderful Sauce. 

Mrs. Jessie Marshall Kissane. 

A souffle is not so difficult a dish to make as many think. 
Often it is not the preparation nor the baking, but that the 
souffle has been moved too suddenly from the heat of the 
oven; it is always much wiser to open the oven door a very 


196 Puddings 

little at first, widening it very gradually so that the change 
of temperature may not be too sudden. If one is careful 
to do this and not wait too long before serving, one may be 
reasonably certain of success. 

Egg Souffle. — One cup of milk, four eggs, yolks and whites 
beaten separately, add a pinch of salt to the whites, one 
tablespoon ot* flour and two of sugar. Boil the milk, add 
flour and sugar mixed with a little of the cold milk, let cool. 
Put in the yolks and then fold in the whites carefully. Pour 
into a baking pan and place in a pan of hot water. Bake 
in a moderate oven. Serve with any hot cream sauce. 

Mrs. Mary Flanagan. 

Prune Souffle. — Fifteen prunes, cooked, stoned and chop¬ 
ped ; one-fourth teaspoon cream of tartar in one-half cup of 
sugar — mixed dry. Stir all together and add the beaten 
whites of three eggs. Bake brown in an earthen dish. Set 
in dish of cold water for one-half hour. Serve with cream 
— at once. This should serve five persons. Mrs. Ransom. 

Omelette Souffle. — Six whites and three yolks of eggs, 
three tablespoons of pulverized sugar. Beat the yolks and 
sugar to a light cream, add a little flavoring, beat the whites 
to a very stiff froth. Put the yolks and sugar in a deep bowl, 
pour the whites over and mix carefully. Turn into a baking 
dish slightly buttered, smooth over the top, sprinkle with 
sugar, bake in a moderate oven about ten minutes. Serve 
immediately. Miss Ella J. Flanders. 

Custard Souffle. — Two scant tablespoons of butter, two 
tablespoons each of flour and sugar, one cupful of milk, four 
eggs. Let the milk come to a boil. Beat the flour and butter 
together; add to them, gradually, the boiling milk, and cook 
eight minutes, stirring often. Beat the sugar and yolks of 
eggs together; add to the cooked mixture, and set away to 
cool. When cool, beat the whites of eggs to a stiff froth, and 
add to the mixture. Bake in a buttered pudding dish about 
twenty-five minutes in a moderate oven. Serve immediately 
with whipped cream. Mrs. George Hawkins. 

Sweet Omelet. — Three eggs beaten light, pinch of salt 
and two tablespoons of cream; stir well. Put butter in an 
omelet pan and when melted pour in the eggs. When the 
eggs are about half done, drop on one-third of a pint bottle 
of raspberry jam or any canned fruit desired. Turn over 
like an omelet and serve. 


PUDDING SAUCES 

Pudding or Sweet Sauces. — These consist of liquid and 
hard sauces. The liquid make up the larger number and are 
thickened by flour, cornstarch or eggs. They may be made 
with a white roux (flour and butter cooked together), but 
many prefer to mix the sugar with the flour or cornstarch 
and stir this into a hot liquid (milk, water or fruit juice), 
flavoring is added and a little butter just at the point of 
serving. A creamy sauce may be made by making a thick 
syrup of a cup of sugar and half a cup of water and pouring 
gradually on the white of an egg beaten till foamy, then fold 
in a cup of whipped cream. Hard sauce is made by cream¬ 
ing one-half cup butter and gradually adding a cup or more 
powdered sugar till it is light and creamy. Pudding like 
meat sauces often give the whole character to the dish. Serv¬ 
ing the same pudding with a different sauce makes a different 
dish, therefore, it is well to vary combinations as much as 
possible. Hot puddings are often served with cold sauces. 
Jellies and blanc manges can be served with whipped cream, 
fruit sauces, or the whipped egg sauces. 

Wonderful Sauce. — One-half cup of butter, one and one- 
half cups sugar. Cream and melt in double boiler. When 
ready to serve add one cup of thick cream and flavor. Be 
sure sugar is melted. Mrs. Jessie Marshall Kissane. 

Sterling Sauce. — Cream one-half cup butter, one cup 
brown sugar, add fou*r tablespoons sweet milk; heat on stove 
till it boils one minute; flavor with vanilla. 

Mrs. M. J. Crowley. 

Pudding Sauce. — Add to one cup of sugar one egg, white 
and yolk beaten separately; stir in three tablespoons of boil¬ 
ing milk just before serving; flavor with vanilla. 

Mrs. Hiram H. Thompson. 

Pudding Sauce. — Butter the size of an egg, rubbed with 
one tablespoon of cornstarch, three tablespoons of sugar, one 
pint of boiling water, flavor with vanilla or lemon. Put in 
a double boiler and simmer one hour or until clear. 

Mrs. Ralph. 

Pudding Sauce. — Butter the size of an egg, one-half of a 
cup of su'gar, one egg. Cream the butter and sugar thor¬ 
oughly, into this drop the egg unbeaten, then beat all well; 

[ 197 ] 


198 Pudding Sauces 

add two tablespoons of boiling milk, a little nutmeg and stir 
to a good foam. Mrs. Griswold. 

Pudding Sauce.— One cup of sugar, one-half a cup of 
butter, one egg. Stir the butter and sugar to a cream, add 
the beaten yolk and then three tablespoons of boiling water, 
mix in a bowl and set in a dish of hot water until ready for 
use, then add the beaten white of an egg. Flavor to taste. 

Mrs. Lucy King Allen. 

Pudding Sauce.— One egg beaten light, add grated rind 
and juice of one lemon; three-fourths of a cup of pulverized 
sugar. Just before serving add one cup of cream whipped 
and beat all together. Mrs. Capron. 

Cream Sauce.— Cream one cup of powdered sugar and 
one cup of butter together, add one-half a cup of cream. 
Place bowl in hot water just before going to the table. It 
does not w r ant to cook, just get hot and dissolve. Flavor to 
taste. Miss Mary Fay. 

Cream Sauce.— One cup of powdered sugar, one egg, two 
cups of whipped cream; beat the white of the egg to a stiff 
froth; add the yolk and sugar, and beat well; flavor and add 
the cream last of all. 

Foaming Sauce.— One-half cup of butter; one cup of 
sugar; yolk of one egg beaten to a cream, one-half a table¬ 
spoon of flour or cornstarch; add one cup of boiling water; 
place in a kettle of boiling water until it thickens; add the 
beaten white of one egg; flavor after removing from the fire. 

Mrs. W. L. Collins. 

Vevy Sauce.— One cup of powdered sugar and one-half 
cup of butter creamed together. Add one well-beaten egg 
and two tablespoons of boiling water. Flavor with vanilla. 

Miss Faith Chipperfield. 

Sour Sauce.— One cup of sugar, one level tablespoon of 
flour and two tablespoons of butter rubbed to a cream; one- 
half cup of vinegar; one egg well beaten; add one-half cup 
of hot water and stir while cooking. Mrs. Whittelsey. 

Strawberry Sauce.— Make a hard sauce; add the whipped 
white of one egg and a cup of strawberries mashed to a pulp. 
Any fruit may be added in the same way and makes good 
sauce for fruit puddings. Mrs. Belding. 


199 


Pudding Sauces 

Strawberry Sauce. — Cream together one-half cup of butter 
and one and a half cups of powdered sugar, add one small 
can of berries which have been put through a sieve, beat all 
one-half hour with egg beater, add one-half cup of cream, 
whipped. Mrs. Gallant. 

Hard Sauce or Fairy Butter. — Cream one-half cup of 
butter, add gradually stirring all the time one cup of pow¬ 
dered sugar and the beaten white of one egg, beat until light 
and creamy. Flavor with nutmeg, vanilla or lemon. 

Pudding Sauce. — Cream together four tablespoons of 
sugar and butter half the size of an egg, add one unbeaten 
egg, and beat very thoroughly, then add one pint of cream, 
whipped. Flavor to taste. Mrs. H. C. Putnam. 

Sauce for Fruit Puddings. — Make hard sauce of butter, 
well creamed, add enough powdered sugar to make creamy 
and flavor with vanilla; place in serving dish and grate a 
little nutmeg over the top. Then take one-half cup of butter 
and one cup of sugar creamed, beat into this two whole eggs,. 
Cook in double boiler and season with a very little grated 
rind of lemon and juice of one-half lemon. Place hard sauce 
on pudding, then pour the hot sauce over this. 

Mrs. Florence Channel Massey. 

Fluffy Sauce. — One cup confectioner’s sugar, one-half cup 
butter, two cups whipped cream. Mix the sugar and butter 
to a cream, then fold in the whipped cream. 

Mrs. Isabel Howard Wilder. 

Lemon Sauce. — Cream half a cup of butter, add gradually 

one cup of powdered sugar, and beat until light; add the 

whites of two eggs, one at a time, beating steadily. When 

about ready to serve set the saucepan containing the sauce 

in boiling water over the fire; add one-fourth cup of lemon 

juice and one-fourth cup of boiling water and stir until 

crearnv. Remove to a cooler dish and serve at once. The 
«/ 

flavor of lemon will be heightened by grating a little of the 
vellow rind into the butter and sugar. 

Janet McKenzie Hill. 

Orange Sauce. — One tablespoon of cornstarch, one cup 
of sugar sifted together, pour over one pint of boiling water 
and cook until clear. Then add two tablespoons of butter, 
the grated rind of one orange, one-half cup of orange juice 
and the juice of one-half lemon. Janet McKenzie Hill. 


200 


Pudding Sauces 

Sauce for Cranberry Pudding. — One cup of sugar, one 
egg, one-half cup of milk. Scald the milk, beat the egg and 
sugar together a long time, pour in the milk. Flavor and 
serve immediately. Mrs. Marshall Howard. 

Maple Syrup Sauce. — Two cups of maple syrup, a piece 
of butter the size of an egg, one tablespoon of flour, stirred 
with a little cold water. Cook slowly one hour. This is very 
nice for apple pudding. Lizzie Peach. 

Maple Sugar Sauce. — Boil one-fourth of a pound of maple 
sugar and a half a cup of water until it begins to spin a 
thread. Take from the fire and add the juice of one lemon. 
Beat the whites of two eggs until frothy, add the syrup 
gradually beating all the time; when well mixed stir in one- 
half cup of cream and serve. Table Talk. 

Brown Sugar Sauce. — Blend one and one-half teaspoons 
of flour with two teaspoons of butter and mix with three- 
fourths cup brown sugar and three-fourths cup boiling water. 
Boil until it thickens and add one-half teaspoon vanilla. 
Excellent served on hot ginger bread for dessert. 

Mrs. Sally Crooks Robinson. 

Orange Sabayon Sauce. — In the double boiler, cream one- 
fourth cup of butter, add the yolks of four eggs, one at a 
time, and beat in thoroughly. Add one-fourth cup of sugar 
and when all are blended, four tablespoons of cream and cook 
over hot water, stirring constantly. When thickened slightly, 
add one-fourth cup of orange juice and one teaspoon of 
lemon juice. Janet McKenzie Hill. 

Cold Sabayon Sauce. — Beat one whole egg and two yolks, 
add a half cup of sugar, beat well, add one-half cup of fruit 
juice and cook over hot water till thick. Cool and when 
ready to serve, fold in one-half cup of cream beaten firm. 

Melba Sauce. — Pour off part of the juice from a can of 
raspberries. Press the pulp through a fine sieve, to this add 
a half cup of sugar and stir over the fire till boiling. Chill 
and serve. 

When made of fresh berries, add a cup of sugar to a pint 
of berries, let stand a few hours and press through a sieve. 

Mrs. George Hawkins. 

Maraschino Sauce. — Sift together one teaspoon of arrow 
root and one-third cup granulated sugar, pour on two-thirds 


201 


Pudding Sauces 

cup boiling water and cook five minutes; add half a table¬ 
spoon of butter, one-fourth cup of Maraschino cherries cilt 
in half, half a cup of Maraschino syrup and a teaspoon of 
lemon juice. Mrs. Sumner. 

Vanilla Sauce. — Put a pint of milk in double boiler, beat 
yolks of three eggs, pinch of salt and two tablespoons of 
sugar till light. Add carefully to the milk, stirring con¬ 
stantly till thickened and cooked. Add a teaspoon of vanilla 
and use when cold. Viola Vivlamore. 

Caramel for Flavoring. — Put one cup of granulated sugar 
into a dry frying pan. Stir until it not only melts but turns 
dark. Be careful not to burn. If it is to be used at once, 
heat whatever is used with it before adding to the caramel. 
If for future use, add one cup of boiling water to the caramel, 
simmer five minutes and bottle when cold. 

Mrs. Sarah Robb Taylor. 

Hot Chocolate Sauce. — Melt together two cups of water, 
one and one-half cups of sugar and three squares of chocolate. 
When boiling add three rounding teaspoons of cornstarch 
dissolved in one-half cup of water. Stir till smooth and let 
cook a half hour in double boiler. Before serving add a 
little salt and vanilla to taste and beat with Dover egg beater. 
Will cover twelve individual cottage puddings. 

Mrs. Gertrude French Hale. 


DESSERTS 

Ambrosia. — Eight fine sweet oranges peeled and sliced, 
half a grated cocoanut, and half a cup or more of powdered 
sugar; arrange the oranges in a dish; then a layer of sugar, 
cocoanut, then sugar, and so on until the dish is full. A 
layer of pineapple improves it. Mrs. Barney. 

Charlotte Russe. — One-half box of gelatine, one cup of 
sugar, nearly one quart of milk, one pint of cream, whipped, 
three eggs; dissolve the gelatine in the milk; when hot add 
the eggs, well beaten; when nearly cold add whipped cream; 
season with vanilla. Line the moulds with sponge cake and 
fill with the mixture. Mrs. D. W. Lawrence. 

Charlotte Russe. — One pint of cream whipped light, one- 
half an ounce of gelatine dissolved in a gill of hot milk, whites 
of two eggs beaten to a stiff froth, one small teacup of pow¬ 
dered sugar, one small teaspoon of vanilla, a few drops of 
almond; mix the cream, eggs, and sugar; flavor and beat in 
the gelatine last; it should be quite cold before added. Line 
a mould with slices of sponge cake or lady fingers; fill with 
the mixture and set on the ice to cool. This quantity will 
fill two moulds. Mrs. L. C. Wead. 

Charlotte Russe. — One ounce of isinglass (two and one- 
half sheets), one-half pint of milk, three eggs, one and one- 
half cups of sugar. Melt the isinglass in the milk on the 
back of the stove, stirring often. Beat the eggs and add the 
sugar; when the isinglass dissolves pour over the eggs and 
beat well; whip one and one-half pints of cream, flavor with 
vanilla and add to the above mixture. Line moulds with 
slices of sponge cake and fill; this will make two moulds. 

Mrs. Delia H. King. 

One tablespoon of granulated gelatine equals one-fourth 
box of gelatine. 

To Bake Custards.— Custards and all puddings composed 
largely of eggs should be baked at a low uniform temperature. 
For this reason it is advisable to set the dish containing the 
custard or pudding in a pan of hot water in the oven. 

Cup Custards. — For six cups of custard take one pint of 
milk, three tablespoons of sweet cream, three eggs; three 

[ 202 ] 


Desserts 


203 


tablespoons of maple sugar — beaten with the eggs, and a 
little nutmeg. Fill the cups, set in a dish of hot water and 
bake half an hour. Miss Chambers. 

Caramel Custards. — Put four tablespoons of granulated 
sugar in a clean frying pan, and stir over a moderate fire 
till it melts, being careful not to let it become too dark. 
Divide this into six small cups, turning each so that the bot¬ 
tom part of the sides may be coated with the caramel. Make 
a custard of three eggs, and four tablespoons of sugar, one 
pint of milk and one teaspoon of vanilla. Pour this mixture 
into the cups, set them in a pan of hot water and bake in a 
moderate oven till firm in the center. Chill and unmoulld 
onto individual dishes. The caramel will form a sauce around 
each. Addie Stevenson. 

Caramel Custard. — Put one-half cup of sugar in spider, 
stir constantly over hot part of range until melted to light 
brown color. Add gradually one pint of scalded milk. 
Beat five eggs and yolks of two, stir in one pint of milk and 
add to the caramel mixture. Then pour into a buttered 
melon mould, set it into a pan of hot water and bake in slow 
oven until firm. Chill, turn on platter and garnish with 
whipped cream slightly sweetened and flavored with vanilla. 

Mrs. George Hawkins. 

Cup Caramel. — Two cups of sweet milk, two tablespoons 
of cornstarch, two cups of brown sugar, one-half cup of 
English walnut meats. Place the sugar in an iron spider 
and melt to a smooth paste. Heat the milk and thicken with 
cornstarch. Slowly pour the thickened milk over the sugar, 
stirring constantly to prevent lumps. Add the nuts, which 
have been broken into pieces. Pour into cups for serving. 
When cold serve with whipped cream. Mrs. L. F. Hodge. 

Maple Caramel Pudding. — Whites of four eggs beaten 
lightly, one cup of maple sugar, and one-half cup of water, 
boiled to the thread. One-fourth box of gelatine dissolved 
in one-half cup of water, pour half of the boiled sugar on 
gelatine, the other half over the eggs beating thoroughly. 
Flavor with vanilla and pour into mould. 

Custard. — Scald one and one-half cups of milk in double 
boiler. Add the well beaten yolks of four eggs with a little 
sugar and one teaspoon of cornstarch dissolved in a little 
cold milk and added to the boiling milk. Stir until mixture 


204 


Desserts 


thickens and a coating is formed on the spoon, strain if 
necessary; chill and flavor. If cooked too long the custard 
will curdle. Serve with the pudding. Sarah Campbell. 

Floating Island.— Beat the yolks of three eggs, add one- 
fourth cup of sugar, one-eighth teaspoon of salt, mix well. 
Scald two cups of milk and pour over the egg mixture slowly, 
stirring constantly, put in double boiler and cook, stirring 
until mixture thickens and a coating is formed on the spoon, 
cool and flavor. If cooked too long the custard will curdle. 
Pour the cool custard into a glass serving dish. Make a 
meringue of the whites of three eggs and two tablespoons of 
sugar, whip until you can cut it, then drop this by spoonfuls 
over the custard. 

Raspberry Custard.— Make a custard in double boiler of 
one pint of milk, the yolks of two eggs, two tablespoons of 
sugar. Put a dessertspoon of raspberries in each of six 
custard glasses, fill nearly to the top with the custard when 
cold, adding the whites of the two well-beaten eggs with a 
little sugar. Mrs. George H. Oliver. 

Nut Pudding.— Put two cups of brown su'gar in a granite 
plate over the fire till it melts, being careful not to let it 
become too dark. Add it to one quart of scalded milk. Then 
add two well-beaten eggs and two and one-half tablespoons 
of cornstarch dissolved in a little milk. Cook until thick and 
beat until smooth. Flavor with vanilla and add one-half or 
one cup of English walnuts, chopped. Put in mould and 
when cold serve with whipped cream. Mrs. Macintosh. 

Walnuts and Apples.— Wash, half and core eight apples. 
Place in saucepan with one cup of maple syrup, two table¬ 
spoons of butter, one and one-half cups each of chopped nuts 
and water. Boil until syrup is thick. Serve cold with cream. 

Mrs. Peter McDonnell. 

Apple Snow.— Peel two apples and grate them, while 
grating the apples put powdered sugar over them so they 
will not turn brown. Add the beaten whites of two eggs to 
the apples and sugar and beat thirty minutes. It must be 
very stiff. Arrange in mound on a large dish and put it in a 
cool place. Boil one pint of milk, stir in one heaping tea¬ 
spoon of cornstarch, when boiled stir in the two yolks, add 
a little sugar and vanilla. When a little cool pour this on 
the dish around the apple snow. Mrs. Edward Lawrence. 


Desserts 


205 


Prune Fluff Dessert. — Soak one pound large prunes over 
night. In this water stew prunes with sugar added until 
soft. Remove from stove and cool and stone. Flake the pulp 
and add to it the whites of two eggs, stiffly beaten, pulverized 
sugar to taste and one-half teaspoon vanilla and one-half 
teaspoon lemon juice or extract. Then with big egg beater 
beat the mixture hard, until fluffy — serve cold in sherbet 
glasses with whipped cream. This serves five people. Apri¬ 
cots may be substituted in place of prunes. 

Mrs. Isabel Howard Wilder. 

Banana Pudding. — Arrange one dozen lady fingers or 
small squares of sponge cake in a fancy china or glass pud¬ 
ding dish. Upon these slice two good-sized bananas and 
sprinkle over them two tablespoons of sugar. Make a custard 
in double boiler of one pint of new milk, one teaspoon of 
cornstarch, one whole egg and the yolks of two, and one-half 
cup of sugar. While slightly warm pour over the bananas 
and cake. Make a meringue of the remaining whites of two 
eggs and heap on the top, sprinkle a tablespoon of sugar over 
it and place in the oven to brown and crisp. Serve cold. 

Mrs. Franklin Cooley. 

Orange Float. — One quart of milk, juice and pulp of two 
lemons, one coffee cup of sugar; add four tablespoons of 
cornstarch, mixed in cold water; let it boil fifteen minutes, 
stirring it; when cool pour it over four sliced oranges; spread 
over the top the beaten whites of three eggs; sweeten, and 
add a few drops of vanilla; serve with cream. 

Mrs. B. Webster. 

Chocolate Pudding. — Put one pint of milk and one-third 
of a box of gelatine on the stove until dissolved. Beat one- 
half cup of sugar with yolks of two eggs and four tablespoons 
of grated chocolate, pour this into the milk, beating until it 
foams. Put on stove and stir constantly until it almost boils; 
take off and stir in the well-beaten whites of two eggs. 
Flavor with vanilla. Pour in mould and serve with cream. 

Mrs. Sadie Littlejohn Siewers. 

Chocolate Blanc Mange. — One-fourth pound of chocolate, 
one-half box of gelatine, one quart of milk, one cup of sugar; 
put all in a double boiler and cook one hour; when nearly 
cold flavor with vanilla. Serve with cream and sugar. 

Mrs. John King. 


206 


Desserts 


Angel Food Pudding. — One loaf of angel food cake cut 
through the center, one pint of cream partly whipped, to 
which add one scant tablespoon of gelatine dissolved in water, 
one teaspoon of vanilla, four tablespoons of sugar. Let it 
stand in a cool place until it gets firm. Spread between the 
cake and over the top, sprinkle with chopped almonds and 
candied cherries. Mrs. William Breed. 

Sponge Cake with Cream and Nuts. — Take part of a 
sponge cake, whip one pinf of cream, sweetened a little, flavor 
to taste and spread on top of the cake. Sprinkle with one- 
half cup of chopped almonds or walnuts. Mrs. Breed. 

Irish Moss Blanc Mange. — Wash a small handful of the 
moss and put it into a quart of milk in double boiler and let 
steep at boiling point twenty or thirty minutes. Test by put¬ 
ting a spoonful to cool, if it thickens like jelly it is cooked. 
Strain, sweeten and flavor to taste. Put in mould and serve 
cold with cream. Mrs. George Hawkins. 

Devonshire Junket. — One quart of new milk, warmed to 
blood heat only. One junket tablet dissolved in a teaspoon of 
milk. Two teaspoons of sugar; nutmeg or any other flavor¬ 
ing, coffee, chocolate, or fruit juice. If using the last named, 
a half cupful, and of milk one-half cup less must be used. 
Stir as little as possible, pour into serving dish and set aside 
to coagulate. Cool in the ice box. Mrs. W. S. Lawrence. 

Vanilla Bavarian Cream. — Soak one-half box of gelatine 
in one-half cup of water, beat the yolks of four eggs until 
creamy, then add one small cup of sugar. Scald one pint of 
milk in a double boiler, and pour slowly on the beaten eggs, 
stirring all the time. Return to the stove a moment to cook 
the eggs; add the soaked gelatine, one teaspoon of vanilla, stir 
until the gelatine is dissolved, then strain; when it is cold and 
beginning to set, mix in lightly one pint of cream whipped. 
Pour into a mould to harden. Mrs. George Hawkins. 

Coffee Bavarian Cream. — Omit vanilla and soften the 
gelatine in a fourth of a cup of clear, strong coffee instead of 
water. 

Chocolate Bavarian Cream. — Melt two ounces of chocolate 
over hot water with one-fourth cup each of sugar and boiling 
water, stir till glossy, add to the milk. Make as above. 

Maple Bavarian Cream. — Use a cup of maple sugar in¬ 
stead of granulated and proceed as for Vanilla Bavarian 
Cream. 


Desserts 


207 


Caramel Bavarian Cream. — Caramelize three-fourths of a 
cup of sugar, add it to the hot milk with a fourth of a cup of 
sugar. 

Pineapple Cream. — Dissolve one-half box of Cox’s gelatine 
in half a cup of cold water, add one cup of boiling water, the 
juice each of one lemmon and one orange and enough of the 
juice from a can of sliced pineapple to make one and one- 
quarter cups; also one and one-half cups of sugar. Place this 
mixture on stove and stir until perfectly dissolved!. Strain 
through cheesecloth and when beginning to thicken beat until 
white. Then add one pint of cream whipped, beating both 
together thoroughly, adding one can sliced pineapple, cut 
into small pieces and well drained. Pour into mould and 
place on ice. Mrs. Gertrude French Hale. 

Spanish Cream. — Take one-third of a box of gelatine and 
dissolve in a pint of milk; boil ten minutes; add one cup of 
suffar; beat the yolks of four eggs and pour them in the hot 
milk, stirring briskly; again cook a little, as for custard; beat 
the whites stiff and pour the boiling custard on them; stir 
fast. Flavor with one teaspoon of vanilla. When served 
pour around the mould a pint of sweetened whipped cream. 

Mrs. William Orcutt. 

Banana Float. — Soak one-third of a box of gelatine in a 
little cold water. Scald a pint of milk and a scant half cup 
of sugar together. Pour a little of the hot milk over the gela¬ 
tine and stir until dissolved, then stir this into the rest of 
the milk and boil a few minutes. When cool stir in two 
bananas broken in small pieces; mix well, pour into a mould 
and set on ice to coni. Unmould and serve with whipped 
cream sweetened and flavored. Addie Stevenson. 

Orange Charlotte. — Make a jelly of one-half a box of 
gelatine, one pint of orange juice and one and one-half cups 
of sugar, the juice of one lemon and one and one-half cups 
of water. When the jelly begins to thicken add slowly the 
well-beaten whites of four eggs, stir until the eggs and gela¬ 
tine are thoroughly mixed. A pint of whipped cream may be 
used instead of the eggs. Line a mould with sections of 
oranges and fill with the mixture. The above may be moulded 
and garnished with whipped cream and oranges or piled in a 
glass dish and garnished with bright jelly and orange. 

Hamburg Cream. — Five eggs, two lemons, one-half pound 
sugar. Beat yolks with juice and grated rind of lemons and 


208 


Desserts 


sugar. Let come just to boiling point, remove from fire and 
add stiffly beaten egg whites. Put in glasses to serve with 
whipped cream. If properly cooked there will be a clear, 
rich, sour syrup in the bottom of the glasses. Make twelve 
glasses. Mrs. Jessie Marshall Kissane. 

Coffee Cream. — One-half pint of boiling water, one heap¬ 
ing tablespoon of coffee, one-fourth box of gelatin, one-hall 
cup of sugar. Pour the water on the coffee and let stand 
closely covered for fifteen minutes, then strain over the gela¬ 
tine. When cold stir in the sugar, and one pint of cream, 
whipped, beat lightly and pour in mould. 

Raspberry Sponge. — One-half box of gelatine dissolved 
in one-half pint of cold water, add one-half pint of boiling 
water, one pint of raspberry juice, sugar to taste. Beat in 
one pint of Whipped cream when the above is partly set, and 
place in a mould. Nora McCarthy. 

Bivou. — Whites of four eggs, five tablespoons of powdered 
sugar, two tablespoons of gelatine. Beat the eggs to a stiff 
froth, then add the sugar. Pour a little water on the gelatine 
to soften, then place on the fire and let it dissolve. When 
boiling hot pour over the sugar and eggs. Beat for about 
twenty minutes after putting in the gelatine. Flavor with 
one teaspoon of vanilla. Serve with plain or whipped cream 
and strawberry preserves. Mrs. William Breed. 

Trilby Pudding. — To two cups of cream, well whipped, 
add one cup of shelled walnuts, broken finely, three-quarters 
of a pound of marshmallows cut fine with scissors, one-fourth 
cup of confectioners’ sugar; place in mould. When thoroughly 
cold serve, decorated with cherries. This will serve ten. 

Marshmallow Pudding. — One tablespoon of granulated 
gelatine, one cup of boiling water, one heaping cup of sugar, 
stir till dissolved. Whites of three eggs beaten very stiff, add 
gelatine mixture and when cool beat one-half hour. Add one- 
half teaspoon of vanilla, chopped nuts, pulverize macaroons 
or any fruit like grapes or cherries cut into dice may be 
added. Mrs. Gertrude Spann Lynn. 

Marshmallow Pudding. — Soak one tablespoon of gelatine 
in one-half cup of water for one-half hour. Add whites of two 
eggs beaten thoroughly to one cup of sugar. Fill cup con¬ 
taining gelatine with hot water, add to whites and sugar and 
beat twenty minutes. Flavor all with vanilla or divide into 


Desserts 


209 


three parts; color one pink and flavor with rose, color one 
green and flavor with pistachio, the other with vanilla. Put 
in mould in layers and serve with whipped cream. 

Miss Hepburn. 

Marshmallow Pudding. — One tablespoon granulated gela¬ 
tine, one cup boiling water, one cup sugar, whites of three 
eggs, one teaspoon vanilla; dissolve gelatine in boiling water, 
add sugar, stir until nearly cool, add unbeaten whites of eggs 
and vanilla; beat till it thickens (about twenty minutes). 
Turn into shallow tin previously dipped in cold water, stand 
till firm cut into squares the size of marshmallows, serve with 
hot chocolate sauce. Miss Angeline Fullington. 

Marshmallow Cream. — Dissolve one tablespoon of O X 
gelatine in one-half cup of hot water. When thoroughly dis¬ 
solved add one-half cup of cold water, then pour it very 
slowly over the stiffly beaten whites of four eggs, keep on beat¬ 
ing and add one cup of granulated sugar and one teaspoon 
of lemon extract. Wet a mould in cold water and put in one- 
third of mixture, then a layer of Maraschino cherries cut 
small, then a layer of the mixutre, then cherries, then the 
remainder of mixture. Have the cherries ready beforehand 
and work fast as it hardens quickly. Serve with whipped 
cream, sweetened and flavored with vanilla. 

Mrs. Frederick J. Seaver. 

Marshmallow and Pineapple. — One-fourth pound of 
marshmallows cut in quarters and placed in serving dish. 
Cover this over with one-half can of grated pineapple. Put 
plate or some light weight over and leave several hours or 
over night in refrigerator. If the marshmallows have not 
soaked up the juice, pour it off. When ready to serve sprinkle 
over with pecan nut meats broken fine and cover with 
whipped cream sweetened and flavored. Decorate with Mara¬ 
schino cherries. Serve very cold. 

Other fruits may be used with the marshmallows. If 
cherries are used flavor cream with little bitter almond. 

Miss Jean Hawkins. 

Fairy Cream. — One-half pound of marshmallows (or a ten 
cent box). Cut each in four pieces, one-fourth cup of Mara- 
chino cherries, one-half to three-fourths cup of chopped wal¬ 
nut meats, one cup heavy cream, two tablespoons powdered 
sugar, pinch of salt and vanilla to taste. Put sugar, vanilla 
and salt in cream and whip, then add the marshmallows. 


210 


Desserts 


Place on ice to chill, when ready to serve put in the cherries 
and nuts reserving some of the cherries to put on top with 
angelica cut in long narrow strips. Miss M. L. Platt. 

Banana Whip. — Force five bananas through a vegetable 
press and add to them the juice of one lemon, one cup of 
sugar and the white of one egg. Beat with an egg beater 
until frothy and serve in sherbet glasses soon after it is pre¬ 
pared as it will separate if it stands too long. 

Mrs. Ada Harwood Parmele. 

Delight. — One cup of Malaga grapes cut in small pieces, 
one cup of English walnut meats chopped fine, one cup of 
marshmallows cut in small pieces, two tablespoons of sugar, 
pinch of salt; mix all together and when ready to serve add 
one cup of whipped cream. Mrs. Mary Ambross. 

Ice Box Pudding. — One pound sweet chocolate, eight 
tablespoons water, one-half cup sugar; melt this in double 
boiler. Stir in yolks of four eggs —one at a time — add a 
little vanilla. Remove from fire and add whites of eggs beaten 
very stiff. Line mold with lady fingers and pour in mixture. 
Let stand on ice twenty-four hours and serve with whipped 
cream and grated nuts. Mrs. Jessie Marshall Kissane. 

Cold Cabinet or Royal Pudding. — Soak one tablespoon of 
granulated gelatine in one-fourtli cup of cold water and add 
to a custard made of yolks of three eggs, one-third cup of 
sugar, two cups of milk and pinch of salt. Strain, cool and 
add a teaspoon of vanilla, or flavor to taste. Place a melon 
mould in a pan of ice water, butter slightly and decorate with 
candied cherries and angelica (well drained canned cherries 
and strips of citron may be used). Have five lady fingers 
and six macaroons soaked in custard. Cover decorations with 
custard placing carefully by spoonfuls. When firm add layer 
each of lady fingers and macaroons. Repeat being careful 
that each layer is firm before another is added. Chill, remove 
to a serving dish and garnish with whipped cream sweetened 
and flavored to taste and candied cherries. 

Mrs. George Hawkins. 

Pineapple Rice Dessert. — Dissolve one tablespoon of gela¬ 
tine in one-fourth cup of cold water. Pour over it one-half 
cup of hot pineapple juice, one-half cup of sugar, one-half 
cup of pineapple cut in small pieces, one cup cooked, salted 
rice, juice of one lemon. Stir all together and when cold and 


Desserts 


211 


beginning to harden stir in one cup of cream whipped. Any 
juice left from canned fruit may be used instead of pineapple. 

Mrs. Elizabeth Hawley Coleman. 

Snow Pudding. — Soak two tablespoons granulated gela¬ 
tine in a little cold water till soft, then pour over it a pint 
of boiling water. Add two scant cups sugar and the juice 
of three lemons. Stir well, strain into granite dish and set 
in cold place, stirring occasionally. When thick beat with 
Dover beater till white as snow. Have whites of four eggs 
whipped stiff and fold into gelatine till thoroughly mixed 
and stiff. Put in mould, place in refrigerator to harden. 
Serve with whipped cream sweetened a little and flavored 
with vanilla. Pudding may be garnished with Maraschino 
cheeries and cream. Mrs. George Hawkins. 

Coffee Jelly. — One-half box of gelatine dissolved in one 
cup of cold water, one cup each of boiling coffee and water, 
one-half cup of sugar; vanilla; let it come to a boil; strain 
into a mould to cool. To be eaten with cream and sugar. 

Mrs. L. C. Wead. 

Judge Peters. — To two-thirds of a box of gelatine add 
one pint of cold water, dissolve with one pint of boiling 
water, add two cups of sugar, the juice of four lemons, and 
strain. Arrange in layers three bananas, two oranges, six 
Brazilian nuts shaved, five figs, eight dates. When the gela¬ 
tine is cold pour over the fruit and place on ice to harden. 
Serve with whipped cream. Whip one pint, sweeten to taste. 
Flavor with vanilla. Miss Mary Fay. 

A Quick Dessert. — Stew prunes, remove stones, cut fine 

and serve very cold with whipped cream. 

Mrs. Josephine Munger Channell. 

Fresh pineapple contains a ferment which destroys the 
thickening property of gelatine; consequently it must be 
cooked before using for jellies. 

Pineapple Jelly. — Cover one-half box of gelatine with one- 
half cup of cold water, add one cup of boiling water, one 
cup of sugar, juice of one lemon and one pint of pineapple 
juice which has been scalded. 

Lemon Jelly. — Two cups of sugar, one cup of lemon juice, 
one quart of boiling water, one cup of cold water and one 
box of gelatine. Soak the gelatine in cold water two hours; 
then add boiling water, sugar and lemon juice. Strain and 
mould. * Miss Fleming. 


212 


Desserts 


Orange Jelly. — For each pint of juice allow one-half box 
of gelatine, one-half cup of cold water, one cup of boiling 
water, one cup of sugar and the juice of one lemon. Proceed 
as for lemon jelly. Mrs. McClary. 

Orange Baskets with Jelly. — Cut two pieces from each 
orange leaving what remains in shape of basket with handle 
and remove pulp from basket and pieces; cut top of basket 
in points using scissors. Strain juice from pulp and follow 
receipe for orange jelly, fill the baskets with this and when 
served pile upon these whipped cream. Mrs. McClary. 

Cinnamon, or Rose Apples. — One and one-half cups each 
of water and sugar and one-half pound of cinnamon candies 
(small round red candies). Boil all together. In this syrup 
simmer eight or ten pared and cored apples, turning or bast¬ 
ing them often to make them very red. When apples are 
done put in a deep dish. Boil the syrup till thick and pour 
round the apples. Serve cold with cream. 

Mrs. John E. Ormsbee. 

Baked Quinces. —After a thorough washing and coring 
parboil until almost tender, then arrange in a baking pan, 
fill the centers with sugar and a bit of butter; pour around 
them the water in which they were parboiled and continue 
baking until done. Serve warm. Nice served with heavy 
cream. Mrs. Louis M. King. 

Baked Apples Stuffed with Raisins. — Wash and core eight 
tart apples and in the cavity of each put brown sugar, raisins 
and a small piece of butter. Place apples in pan and pour 
over them the syrup made out of one-half cup brown sugar, 
three-fourths cup of hot water. Bake in a moderate oven. 
When done remove from pan, place on a serving dish and 
pour syrup over them. Serve with cream. 

Miss Margaret Mallon. 

Frozen Pears. — Take one jar of pears, turn into a dish 
a good bit too large to hold the fruit and set out of doors 
to freeze. Serve when about the consistency of sherbet with 
whipped cream and sponge or angel cake. Ginger root put 
in the pears when canning them will improve the flavor for 
this dessert. Mrs. Arthur E. McClary. 


FROZEN DESSERTS 

General Directions. — Ices are fruit juices diluted with 
water and sweetened. They are frozen to a soft, smooth 
mush and usually served in the middle of the dinner, with 
the meat or before the salad course. 

Sherbets are punches or ices to which whites of egg or 
gelatine is added, and the freezing continued until smooth 
and stiff. 

Ice creams may be of two kinds: Philadelphia ice cream 
which is a plain cream sweetened and flavored, or one made 
with a custard foundation to which cream, sugar and flavor¬ 
ing are added. In making' a fruit ice cream, freeze the 
cream a very little, then open freezer, beat in the desired 
fruit and continue freezing. 

Mousses are mixtures of whipped cream, custards and 
gelatine which are usually frozen in moulds buried in ice 
and salt. 

The best proportion for the ordinary freezing in the freezer 
is three parts of finely crushed ice to one of coarse rock 
salt. As the freezing does not take place until the ice begins 
to melt, do not pour off brine until freezing is completed. 
In freezing turn slowly at first, as a soft, velvety cream 
depends upon this. After the cream is frozen take out 
dasher, scrape cream down from sides, pour off the brine and 
repack with ice and salt, this time in the proportion of one 
part of salt to four of ice, heaping it over the cover. Cover 
the freezer with a blanket and set away for two hours. 

In moulding creams or mousses, freeze rather soft and 
pack into mould; until it overflows. Cover with a wax or 
buttered paper, push cover down and bind tightly with a 
narrow strip of buttered cloth, and pack in equal measures 
of ice and salt. Four or five hours will be needed to freeze 
the cream. Snow may be used in place of ice. 

Ice Cream. — Pu't into a double boiler one quart of milk, 
add one and one-half cups of sugar and scald; dissolve one 
tablespoon of cornstarch in a little milk and* add to the hot 
milk; stir until smooth; beat the yolks of three eggs and 
add to the milk just as you take from the stove. Strain. 
When cold add one coffee cup of cream beaten to a froth, 
stiffly beaten whites of three eggs, stir with the custard, 
flavor to taste and freezq. Miss Meeker. 


12131 


214 


Frozen Desserts 


Ice Cream.— Make a custard in a double boiler of one 
quart of milk, three even tablespoons of cornstarch, and one- 
half cup of sugar; when cold stir in two quarts of cream, 
one coffee cup of sugar, two tablespoons of vanilla, one of 
lemon; after thoroughly mixing put in a freezer. Do not 
stir much for five minutes, after that the more it is stirred 
the finer the cream. This makes one gallon. 

Mrs. Libbie Rogers McKenna. 

Vanilla Ice Cream.— For four or five quarts of ice cream 
take two quarts of milk and three small cups of sugar. Let 
come to a boil in a double boiler. Stir in gradually two 
heaping tablespoons of corn starch, which has been thor¬ 
oughly mixed with cold milk. Cook about thirty minutes or 
until the consistency of cream. AVhen cold, add two quarts 
of thick cream, slightly whipped. Flavor with vanilla and 
a little lemon to your taste. Strain and put into a freezer. 
If desired the whites of two eggs well beaten can be added 
just before freezing. Mrs. W. H. King. 

Kashmiri Ice Cream.— Flavor plain ice cream with almond 
extract, and when frozen pack into a mold with alternating 
layers of sliced peaches and a firm red currant jelly. Serve 
after about one hour of standing in the ice packing. 

Junket Ice Cream.— Crush and dissolve a junket tablet 
in a tablespoon of water. Heat one quart of milk, a cup of 
heavy cream and one of sugar to about ninety degrees (milk 
warm). Stir in a tablespoon of vanilla and the junket tab¬ 
let. Let stand in a warm place till mixture jellies, then let 
cool and freeze. 

Hot Chocolate Sauce for Ice Cream.— To one-half cup of 
boiling water add one cup of granulated sugar and stir until 
dissolved, then boil without stirring until it threads. Add 
one square of Baker’s chocolate or four level tablespoons of 
Huyler’s powdered chocolate dissolved in two tablespoons 
of boiling water. Let it all boil up again until it threads 
and serve immediately. Mrs. Belding. 

Hot Chocolate Sauce.— Melt four squares of chocolate 
over the teakettle, add four tablespoons of sugar, and stir 
till smooth. Add gradually one scant cup of hot water and 
boil it slowly ten minutes, then add one-half cup of cream, 
one-half teaspoon of vanilla. If desired a teaspoon of arrow- 
root to thicken. Mrs. Sadie Estes Day. 


Frozen Desserts 


215 


Hot Maple Sauce for Ice Cream.— One pound of maple 
sugar and one pint of water or one pint of syrup using no 
water, boil until it thickens; one-fourth of a pound of 
English walnuts chopped fine. Serves twenty people. 

Mrs. S. T. Carpenter. 

Pineapple Sauce.— Put through food chopper slices from 
one large can of fruit. To all the juice from the can and 
chopped fruit add two cups of sugar and boil carefully till 
quite thick. Remove from fire and stir in chopped fruit. 
Serve cold with vanilla ice cream. Mrs. Julia B. Lawler. 

Chocolate Ice Cream.— One quart of cream, one pint of 
new milk, two and a half cups of sugar, two eggs beaten very 
light, six tablespoons of chocolate wet with a very little hot 
water, one teaspoon of vanilla; make a custard of the milk, 
sugar, eggs and chocolate; cook in double boiler; when cold 
stir in the cream and vanilla and freeze. 

Mrs. F. S. Channell. 

Chocolate Ice Cream.— One and one-half pints of cream, 
one pint of milk (with cream kept on it), one cup of sugar 
and one teaspoon of vanilla. Melt five heaping tablespoons 
of grated chocolate with one cup of the milk. Let cool, then 
mix all together well (to dissolve the sugar). Add the beaten 
whites of two eggs, and freeze. Will serve eight or nine 
persons. Mrs. Ransom. 

Creole Ice Cream.— When chocolate ice cream is three- 
fourths frozen open the can and stir in chopped, su'gared 
pecans or powdered New Orleans pralines. Serve topped 
with pecan meats. 

Coffee Ice Cream.— Six tablespoons of coffee, one-half of 
the white of an egg placed in a muslin bag and cooked in 
one pint of hot or cold water; when done strain through a 
muslin bag and add to this one pint of milk, two cups of 
sugar, yolks of three eggs well beaten; cook in double boiler 
and strain. When cold add the Peaten whites of three eggs 
and one and one-half pints cream whipped and freeze. 

Mrs. McClary. 

% 

Peach Ice Cream.— Put into a double boiler one quart of 
milk, one and a half cups of sugar; boil until the sugar is 
dissolved; add one heaping tablespoon of cornstarch which 
has been thoroughly mixed with cold milk. Cook about thirty 
minutes. When cold add one quart of thick cream lightly 


216 


Frozen Desserts 

beaten, one dozen peaches pared and mashed, one-fourth of 

a teaspoon of almond extract, strain and freeze. 

Mrs. Breed. 

Strawberry Ice Cream.— One quart of cream, two cups of 
sugar, one and one-half quarts of strawberries. Put one-half 
the cream and one cup of sugar on to boil in a double boiler; 
when the sugar is dissolved set aside to cool. Add the re¬ 
mainder of the sugar to the berries and after letting them 
stand an hour, strain through cheesecloth. Add remaining 
half of the cream to sweetened cream and freeze; when nearly 
frozen add the fruit juice, beat thoroughly and finish freezing. 

Mrs. Chipperfield. 

Banana Ice Cream.— Two quarts of cream, one of milk, 
one even teaspoon of cornstarch, one coffee cup of sugar, nine 
bananas cut in small pieces. Make a custard of milk, corn¬ 
starch and sugar in double boiler; strain and when cold stir 
into the cream, slightly whipped. Put all together and freeze. 

Mrs. Libbie Rogers McKenna. 

Maraschino Ice Cream.— Two quarts of thick cream, three 
cups of sugar (or sweeten to taste). Just before putting 
into the freezer add the juice of one large lemon and one pint 
of Maraschino cherries with their liquor, having cut cherries 
into small pieces. Add carefully enough Burnett’s fruit 
coloring to make a delicate pink and freeze as usual. 

Miss Channell. 

Caramel Ice Cream.— One quart of cream, one quart of 
milk; scald three-fourths of the milk, mix one-third cup of 
flour with one cup of sugar and moisten slowly with the re¬ 
maining milk; add two eggs well beaten, beat all until smooth 
and stir into the scalded milk. Melt one cup of sugar in 
iron skillet; when brown stir briskly in custard while on fire. 
Strain. When cold add the cream, lightly beaten. Freeze. 

Mrs. William C. Breed. 

Pistachio Ice Cream.— Put two ounces of pistachio nuts 
in boiling water to remove skins. Then pound nuts in a 
mortar to a smooth paste using a little cream to prevent their 
oiling, add this to one quart of vanilla ice cream mixture 
and color with Burnett’s Leaf Green. Flavor with a little 
orange flower water and freeze. When nuts are not obtain¬ 
able the flavor of pistachio can be produced with orange 
flower water and a very little bitter almond. 


Frozen Desserts 217 

Pistachio Bisque. — Add to the above one cup powdered 
macaroons and one-half cup almonds chopped fine. 

Almond Ice Cream. — One quart of cream, one cup of 
sugar, one-fourth pound of shelled almonds, one tablespoon 
each of caramel and vanilla. Blanch and roast the nuts and 
pound to a smooth paste. Put the sugar and half the cream 
on the fire and stir till the sugar is dissolved, then add the 
rest of the cream and almonds; when cold add the caramel 
and vanilla and freeze. Walnut ice cream is made the same 
way — using one-fourth pound of shelled walnuts. 

Maple Ice Cream. — Make a steamed custard of one quart 
of milk, one cup of soft maple sugar, two eggs beaten light. 
When cold add one pint of cream beaten a little. Strain 
and freeze. Mrs. Alice Redmond Duffy. 

Maple Ice Cream. — Pour two cups of maple syrup boiling 
hot over five well-beaten eggs. When cool add one quart of 
cream, whipped, and freeze. Mrs. M. C. Blackett. 

Orange Ice Cream. — To three pints of cream add the 
grated rind and juice of two oranges and one lemon. Sweeten 
to taste and freeze. Mrs. H. W. Cady. 

Macaroon Ice Cream. — To one quart of cream add one 
cup of dried and pounded macaroons, three-fourths cup of 
sugar and one tablespoon of vanilla. Stir all together and 
freeze. Mrs. Anna Bristow Kellas. 

Peppermint Ice Cream. — One-half pound of red striped 
peppermint stick candy, two pints of cream and whites of 
three eggs. Heat one pint of the cream in a double boiler, 
crush the candy and dissolve it in the cream. Beat the 
whites of the eggs stiff and add to the other pint of cream. 
When the heated cream cools mix all together, beat well and 
freeze. Will serve eight persons. Miss M. L. Platt. 

Wintergreen Ice Cream. — One pound of the best winter- 
green stick candy, broken into small pieces, and allowed to 
dissolve over night in one quart of cream. When ready to 
freeze, add one cup of pulverized sugar and one quart of 
cream, whipped. Mrs. Lou Allen Jones. 

Neapolitan Ice Cream. — This cream is moulded in a brick 
in three layers of different flavors and colors. Often an ice 
or sherbet is used for one of the layers. The moulding of 
this cream must be done quickly but with care to have the 
layers even. The mould is packed in salt and ice. 


218 


Frozen Desserts 


Fruit Ice.— Remove the skins and scrape four bananas 
and mash thoroughly. Take juice of four oranges and two 
lemons, two pints of water and two and one-half cups of 
sugar and freeze. Mrs. Gertrude Spann Lynn. 

Frozen Peaches.— Cut into small pieces one can of peaches. 
Boil one quart of water and one pint of sugar five minutes. 
When cold add the peaches and freeze. When beginning to 
harden, add one pint of whipped cream. Apricots, cherries, 
pineapples and strawberries may be used. 

Mrs. Chipperfield. 

Frozen Pudding.— One qu'art of cream, one pint of milk, 
two eggs, one-fourth of a cup of flour, two tablespoons of 
gelatine, two cups of sugar, one-half teaspoon of salt, one- 
half tablespoon of lemon, one pound each of candied cherries, 
candied pineapple and English walnuts chopped. Beat the 
flour, eggs and one cup of sugar together and stir into boiling 
milk, cook twenty minutes in double boiler, then add dis¬ 
solved gelatine. When cool add the other cup of sugar, 
cream and flavoring. Freeze and when it begins to stiffen 
add the fruit. Mrs. Mary Knapp Adams. 

Frozen Fig Pudding.— One quart of milk, one cup of 
sugar, four eggs, one tablespoon each of gelatine and vanilla, 
one-half pound each of walnuts and figs, chopped fine. Soak 
the gelatine in a little water, then make a custard of the 
sugar, eggs, and milk in double boiler. Dissolve the gelatine 
in the boiled custard, add fruit and nuts, flavor and freeze. 

Mrs. Wallace C. Short. 

Ice Cream Pudding.— Mix into half frozen vanilla cream 
crumbled sponge cake, candied orange peel and fig preserves 
(chopped) in the proportion of two cups of the sponge cake 
and one of the fruit to one gallon of the cream. Add a dash 
of mint flavoring and a dash of Maraschino for color and 
flavor. Do not try to mix 'evenly, but have the different 
ingredients stirred irregularly throughout. 

White Frozen Plum Pudding.— One cup each of sugar and 
water, the whites of three eggs, one pint of cream, one table¬ 
spoon vanilla, one-half cup each of seeded raisins, seedless 
raisins, walnuts, almonds and Maraschino cherries. Boil 
sugar and water till it threads, pour slowly over the whites 
of the eggs, beaten very stiff. Beat this again well. When 
cold fold in whipped cream, flavoring and fruit. Raisins 
should be plumped in boiling water. Pack in a mould, cover 


Frozen Desserts 


219 


with paraffin paper and cover. Pack in salt and ice four 
hours. This receipt makes eighteen servings. Priscilla. 

Nesselrode Pudding. — Remove shells from one cup of 
French chestnuts, put in boiling water for three minutes, 
then in cold water and remove skins. Cook till tender and 
put through a ricer. Beat the yolks of three eggs till creamy. 
Boil one cup of sugar and a half cup of water for five min¬ 
utes, then pour gradually over the eggs stirring all the time. 
Place on fire and stir constantly till creamy. Remove from 
stove, turn into a howl and beat till cold. Then add one 
cup of cream, the chestnuts, a half cup of almonds previously 
blanched and pounded, one teaspoon of vanilla and freeze. 
When frozen remove lid and add one-half pound of mixed 
candied fruits chopped fine and a half cup of grated pine¬ 
apple. Replace lid and turn freezer for five minutes, then 
put in mold and pack in salt and ice till ready to use. Serve 
with whipped cream. This fills quart mold. 

Knickerbocker Pudding. — Juice of four large or six small 
oranges and two lemons, sugar to taste. Mix and turn into 
mould. One pint of cream whipped, one-half cup of pow¬ 
dered sugar, one-half tablespoon of vanilla, two-thirds cup 
of chopped walnut meats; pour this over the fruit mixture, 
cover with buttered paper, fit on cover, pack in salt and ice 
and let stand three hours. Mrs. R. M. Northup. 

All sherbets and punches are improved by first making a 
syrup of the sugar and water. 

Milk Sherbet. — One quart of milk, one pint of sugar, four 
lemons; mix the lemon juice and sugar and let it stand; chill 
the milk and just before freezing add the sugar and lemon. 
One pint of cream, beaten, improves it. 

Mrs. Richardson. 

Sicilian Sherbet. — The juice of eight oranges, one quart 
can of apricots, press the fruit through a sieve; dissolve a 
heaping tablespoon of gelatine in a little water, then add the 
juice and fruit; sugar to taste and freeze. 

Mrs. George Hawkins. 

Apricot Sherbet. — Juice of three oranges, three lemons, 
three bananas, three cups sugar, three cups water. Stew 
one-half poundi of apricots, put through a sieve. Bananas 
put through a potato ricer. Strain all fruit. Make a syrup 
of sugar and water till it hairs, turn over fruit juice and 
freeze. This serves twelve people. Mrs. W. C. Short. 


220 


Frozen Desserts 


Peach Sherbet.—Pare one dozen large mellow peaches, 
chop fine with a silver knife and press through a sieve, add 
one pint of orange juice, a pound of sugar. Dissolve one 
heaping tablespoon of gelatine in one-half cup of cold water, 
add to the mixture and freeze. Any combination of fruits 
that blend nicely may be used. 

Pineapple Sherbet.— One tablespoon of gelatine, one and 
one-half cups of sugar, two quarts of water; boil ten min¬ 
utes ; let cool, add one can of chopped pineapple or cooked 
fresh pineapple and freeze. Mrs. John Robb. 

Orange Sherbet.— Soak one tablespoon of gelatine in one- 
half cup of cold water. Wash and soak the skin of two 
oranges in one cup of water. When some of the flavor is 
extracted, put this and one cup of sugar and one pint of 
orange juice into a pitcher. Dissolve the gelatine in the 
boiling water, and add to the mixture. Strain into a can 
and freeze. A little cream is an addition. If you do not 
use the extract from the skin of the oranges add one tea¬ 
spoon of extract of orange. Mrs. S. A. Beman. 

Orange Sherbet with Whipped Cream.— Five oranges, 
one lemon, two cups of sugar, one quart of water, one tea¬ 
spoon of gelatine, one pint of cream. Boil water, sugar and 
gelatine together twenty minutes, add fruit juice and strain, 
when cold freeze until hard, remove from freezer to two 
quart mellon mould, pack smooth and fill in space left at the 
top with the pint of cream which has been whipped. Pack 
as for any cream with ice and salt and let stand three horn’s. 

Mrs. Arthur E. McClary. 

Lemon Sherbet.— For one gallon: five lemons, five cups of 
sugar, two quarts of fresh milk, one quart of cream, and 
grated rind of one lemon. Put sugar with the juice of the 
lemons, let stand a few hours, stirring often, then add milk 
ice cold to keep from curdling; next add cream, lightly 
whippedi, and freeze. Mrs. John Hardy. 

Lemon Sherbet.— Three pints milk, three lemons, three 
oranges, three cups sugar and whites of two eggs. Grate 
rind of both lemons and oranges and press grated rind and 
juice through a bag. Add sugar to juice and let stand half 
an hour. Then add the milk slowly. Put into freezer and 
add whites of eggs beaten stiff. Stir and freeze. 

Miss Ellen Van Cleef. 


Frozen Desserts 


221 


Grape Sherbet. — Three cups of Welch’s grape juice, one 
quart of water, three cups of sugar and, juice of one lemon. 
Boil water and sugar fifteen minutes. When cold add grape 
and lemon juice and freeze medium stiff. Add a meringue 
of whites of three eggs and two tablespoons of powdered 
sugar and freeze hard. Home made grape juice may be 
used. Mrs. C. M. Redfield. 

Creme de Menthe Sherbet. — Put four cups of granulated 
sugar into two quarts of hot water and boil fifteen minutes. 
When it is cold add the juice of eight lemons and two table¬ 
spoons of Creme de Menthe. This last colors the sherbet a 
pretty green as well as gives it its flavor. Strain and freeze. 

Miss Channell. 

Raspberry Sherbet. — Make a syrup by boiling together for 
twenty minutes three and a half cups of water and one and 
a half of sugar, add two cups raspberry juice, two table¬ 
spoons lemon juice and a tablespoon of gelatine dissolved 
in half cup of water. Cool and: freeze. 

Cranberry Sherbet. — Boil one quart of cranberries, three- 
fourths cup seeded raisins and two cups of water for ten 
minutes. Press through a sieve. Cook two cups sugar with 
two of water for ten minutes. Add the cranberry pulp when 
cool and freeze. When partly frozen, add the white of one 
egg and one tablespoon powdered sugar beaten stiff, then 
freeze hard. Mrs. C. M. Redfield. 

Raspberry Water Ice. — Boil two cups of water with four 
cups of sugar for twenty minutes. When taken from the 
fire add the juice of two lemons and three cups of raspberry 
juice. Freeze as soon as cool. 

Lemon Ice. — Four lemons, whites of three eggs, one quart 
of water ; cut and squeeze the lemons in the water, let rinds 
stand in it ten minutes. Strain through colander pressing 
out all the juice, sweeten and strain through flannel. Beat 
the eggs to a stiff froth, pour the mixture into freezer, add 
the eggs, stir thoroughly and freeze. This makes enough 
for a four-quart freezer. Mrs. Ralph. 

Orange Ice. — Four or six oranges, whites of three eggs, 
juice of one lemon, one quart of water, sugar to taste. 
Squeeze juice of oranges, grate outside and the pulp of all, 
not using the white skin. Proceed as for lemon ice. 

Mrs. Ralph. 


222 


Frozen Desserts 


Strawberry Ice. — One quart of strawberry juice, one quart 
of water, juice of five lemons; strain through a flannel bag. 
One pint of sugar. When nearly frozen add the whites of 
three eggs well beaten. Mrs. Belding. 

Cafe Frappe. — Take one quart of cold strong coffee, add 
cream and sugar as for drinking, only making much sweeter. 
Turn into a freezer and work slowly until slightly frozen. 
Serve in glasses. Miss Ella J. Flanders. 

Grape Juice Frappe. — Boil four cups of water and two of 
sugar twenty minutes, then addi two cups of grape juice, one- 
half cup of orange juice and one-fourth of lemon. Cool, 
strain and freeze to a mush. Serve in glasses. 

Mrs. Janet Allan. 

Cocoa Frappe. — Mix one-half pound of cocoa with three 
cups of sugar and cook in one pint of water till smooth. 
Scald three quarts of milk with a piece of cinnamon bark 
and add to the cocoa. Cook ten minutes. Then add the 
beaten whites of two eggs mixed with a cup of sugar, and 
one pint of cream, whipped. Beat thoroughly. When cold 
flavor with vanilla and freeze. Serve in cups with whipped 
cream on top. Janet McKenzie Hill. 

Vanilla Glace. — To two well beaten yolks of eggs add one 
cup of powdered sugar, beat thoroughly, flavor with one and 
one-half teaspoons of vanilla, add carefully one pint of 
cream, whipped stiff. Pour into a melon mould and pack 
in ice for five hours. Sufficient to serve eight people. 

Mrs. Breed. 

Note .— For mousse the cream is always whipped before 
mixing with other ingredients; put into a packed and chilled 
mould; must not be stirred. It requires more salt to freeze 
than ice cream. 

Biscuit Tortoni. — Boil one coffee cup of granulated sugar 
and the same quantity of water together for twenty-five 
minutes, draw to one side of the fire and stir into the syrup 
the whites of three eggs beaten to a stiff froth, beat the three 
yolks well and add to the mixture. Place the sauce-pan in 
another pan of boiling water and cook for ten minutes, 
stirring all the time. Remove from the fire and add two 
dozen finely powdered macaroons (about a cup and a half) 
and set away to cool. When cold add two and one-half or 
three teaspoons of vanilla and a quart of cream well whipped. 
Pour into a mold, pack with ice and a goodi deal of salt for 


Frozen Desserts 


223 


four hours. (Two tablespoonfuls of finely chopped almonds 
are very nice.) Miss Ella J. Flanders. 

Cafe Mousse. — Proceed as in recipe for Biscuit Tortoni, 
substituting half a pint of strong coffee for the macaroons. 

Biscuit Tortoni. — Boil to the thread one cup of sugar and 
one-fourth cup of water and pour it in a fine stream on the 
well beaten yolks of three eggs, cook over hot water stirring 
constantly till the mixture coats the spoon. Remove from 
the fire and beat till cold, then add two teaspoons of vanilla 
or orange, a pint of heavy cream whipped stiff and one cup 
of powdered macaroons. Put into paper cases and sprinkle 
over blanched and finely chopped, almonds. Put a layer of 
paper between cases and set them in a pail or box with close 
fitting cover to exclude salt water and pack pail in ice and 
salt. Let stand about three hours. 

Mrs. George Hawkins. 

Mousse. — One pint of whipped cream, sweeten and flavor 
with bitter almond, add one-half pound of macaroons, color 
green and freeze, then pack in cups with cherries on top. 

Mrs. Frank Haven. 

Grape Mousse. — To one pint of grape juice, add one cup 
of orange juice, and the juice of two lemons; cook two cups 
of sugar and four cups of water for fifteen minutes; add 
the fruit juice and cool; add more sugar if necessary to 
make very sweet and four cups of ice water. Then freeze. 

Mrs. George H. Oliver. 

Maple Mousse.- — One cup of maple sugar boiled about as 
you would for packing a cake; pour into this the lightly 
beaten yolks of two eggs; stir until cold and when ready 
pack for freezing and add one pint of cream, whipped very 
stiff. Place in mould and pack in salt and ice for three 
hours. Mrs. N. M. Marshall. 

Pineapple Mousse. — One pint can of grated pineapple, 
juice of one lemon, one-half box of gelatine and one quart 
of cream, sugar to taste, perhaps half a cup. Soak the gela¬ 
tine in half a cup of cold water for fifteen minutes, add 
the sugar and lemon juice to the pineapple. Whip the cream, 
add one-half a cup of hot water to the gelatine and strain 
it into the pineapple. Put this in a basin and stand in a 
pan of cracked ice and stir till it begins to thicken. Then 
add carefully the whipped cream. Put the mixture in a 
melon mould and pack in salt and ice. 


224 


Frozen Desserts 


Maple Parfait. — Take enough good maple su'gar to make 
one-half cup of syrup. When the syrup is cold add it to 
one pint of heavy cream,. Stir together, chill and whip. 
Then put it in a mould and pack in salt and ice. Let stand 
three hours. Parfait may be made from any flavoring or 
fruit desired, the parfait taking the name of flavoring or 
fruit used, as strawberry, grape parfait, etc. 

Cafe Parfait. — One-half pint of cream, one-half cup of 
sugar, one-fourth cup of clear strong coffee; mix all together, 
chill and whip. Put the mixture in a mould, cover with 
paper to prevent water getting in and pack in salt and ice. 
Let stand three hours without stirring. Or in place of coffee 
use one tablespoon of melted chocolate. 

Miss Alice J. AVatkins. 

Angel Ice Cream. — AVhites of two eggs beaten stiff and 
dry, add one-third cup of pulverized sugar, one teaspoon of 
vanilla and one-half teaspoon of orange extract and one pint 
of whipped cream. Put it in two baking powder cans, pack 
in very fine ice (six quarts to one pound of rock salt). Let 
stand at least two hours. Will serve eight people. 

Mrs. John Hardy. 

Angel Parfait. — Boil one cup of sugar and three-fourths 
cup of water to the thread, pour slowly on the beaten whites 
of three eggs and continue beating till the mixture is cold. 
Add a pint of cream whipped, a tablespoon of vanilla and 
freeze. 

Pineapple Souffle. —Pare and grate a pineapple, enough for 
a large cup. Scald, add the juice of a lemon and a gen¬ 
erous cup of sugar. Beat yolks of three eggs till creamy, 
add to pineapple and mix well. Soften a tablespoon of 
granulated gelatine, dissolve in hot water and add to pine¬ 
apple. Place mixture in a basin and put on ice. AVhen it 
begins to thicken, fold in one cup of whipped cream. Put 
in melon mould, pack in salt and ice and let stand two hours. 
Canned pineapple may be used. Mrs. George Hawkins. 

Coupe Melba. — Line a cup or long stemmed glass with 
sliced peaches, fill with vanilla ice cream and pour raspberry 
sauce over whole. See Sauces. 

Thais Coupe. — Put a rounding tablespoon of vanilla ice 
cream in a tall glass. On it put two or three slices of pre¬ 
served peaches with some of the syrup. Sprinkle over some 


Frozen Desserts 


225 


pecan nut meats cut fine. Above this pipe a well of whipped 
cream and in it put a teaspoon of Bar-le-duc. Serve at once. 

Coupe Suzanne. — To the syrup from a can of apricots, add 
a half cup of sugar and simmer for five minutes, add apri¬ 
cots cut in small pieces and simmer till syrup is thick, chill; 
half fill glasses with vanilla ice cream, add one tablespoon 
of apricot, cover with ice cream and garnish with red 
Bar-le-duc. 

Cantaloupe Coupe. — With a silver spoon remove the pulp 
from a chilled melon, half fill glasses with these pieces, 
sprinkle lightly with sugar and place a rounding tablespoon 
of ice cream above the pulp in each glass. 

Cantaloupe with Ice Cream. — Wipe cantaloupes, cut in 
halves crosswise, remove seeds and stringy portion, chill and 
place ice cream in center. 

Bombe Glace. — When ices of two colors, either sherbets or 
creams, are repacked in a melon or bombe mould, one as a 
lining and the other as a center, the ice is called bombe 
glace. The finest are those with decided contrast in color 
between lining and filling. In filling a mould, let the chilled 
mould stand in a pail of ice and salt, then spread the frozen 
mixture to the depth of an inch upon the inside of the mould, 
put in center mixture, cover with the lining mixture to over¬ 
flow, put paper over, cover and pack in salt and ice for one 
or two hours. 

Sicilian Bombe Glace. — Line a melon mould with Sicilian 
sherbet and fill with Charlotte Russe mixture. Cover and 
pack according to directions. 

Raspberry Bombe Glace. — Line a melon mould with rasp¬ 
berry sherbert and fill with macaroon ice cream. Cover, pack 
in salt and ice and let stand two hours. 

Orange Bombe Glace. — Line a melon mould with orange 
or lemon ice and fill with the following: 

Orange Cream .— Boil two cups of sugar and one of water 
ten minutes and add two cups of orange juice. Add two 
beaten yolks of eggs to a cup of cream and cook over hot 
water till it thickens. Cool and add it to the orange juice 
with a cup of heavy cream whipped. Freeze, when nearly 
frozen add one-fourth cup of shredded candied orange peel. 
Pack as above. Mrs. George Hawkins. 

8 


226 


Frozen Desserts 


Baked Alaska.— Put a thin sheet of sponge cake on a 
board about an inch thick. On the cake place a two-quart 
brick of ice cream, having the cake extend about a half inch 
beyond the cream. Cover with a stiff meringue made of 
whites of six eggs and a cup of powdered sugar. Place 
meringue with pastry bag. Put in hot oven and brown 
quickly. Slip from the board on platter. The board, cake 
and meringue are poor conductors of heat and prevent the 
cream from melting. Mrs. Janet Allen. 

Individual Baked Alaska.— Cut sponge cake into pieces, 
large enough to take, when hollowed out, a slice of brick ice 
cream. The walls of the case should be a half inch thick and 
the full height an inch and a half. Put the cream inside, 
cover with piece of cake. Set the cake on a board and cover 
with a meringue. On the edge above the cake pipe meringue 
to make a well. Place in oven to brown. Remove to serving 
dish and fill the open space with peaches and Melba sauce. 


CAKES 


General Directions for Making Cake. — Before beginning 
to mix cake have everything needed at hand and in such 
condition that the ingredients can be put together quickly. 
Measure or weigh the exact quantities; sift flour before 
measuring and sift again with the baking powder or cream 
tartar; pulverize the soda before measuring, break eggs one 
by one over a cup separating the whites from the yolks if 
desired. When fruit is used cut citron in thin strips, seed 
raisins and cut in pieces, wash currants and dry. Fruit to 
be mixed through a cake may be added to the butter and 
sugar and creamed together without dredging with flour, 
or dredge lightly with flour and when cake is mixed sprinkle 
in between layers of cake mixture. Have the pans buttered 
and floured or lined with paper and the paper buttered. 
Look at the fire and see that the heat of the fire is right. 
Pastry flour is best for cakes; when bread flour is used the 
quantity given should be diminished by one tablespoon to 
each cup. Fine granulated sugar gives the best results, 
powdered sugar makes a close dry cake and a coarse granu¬ 
lated sugar a coarse-grained cake. In the following recipes 
a rounding teaspoon and tablespoon of material and a level 
cup, unless otherwise indicated, are used. 

All cakes are divided into two classes, those without but¬ 
ter, as sponge, and with butter, as pound and fruit cakes. 
To make the former (sponge) separate the eggs, beat yolks 
until very light and thick, add the sugar gradually, beating 
continuously, then the flavoring. Beat whites until stiff and 
add to the yolks. Then cut and fold in carefully the flour. 
If the cake is beaten after the addition of the flour, more 
or less of the air bubbles will be broken and the cake will 
not be as light. Sponge cakes require a moderate oven. 

To Mix Butter Cakes. — After measuring ingredients put 
butter in a bowl and work with a spoon until soft and 
creamy, add the sugar gradually, beating constantly, then 
the yolks or whole eggs beaten light, the liquid, then the 
flour mixed with baking powder or cream tartar; or the 
liquid and flour may be added alternately. When yolks and 
whites of eggs are beaten separately whites are usually 
added last, as is the case when only whites are used. A 
cake is made fine grained by thorough beating before the 

[ 227 ] 


228 


Cakes 


whites are added. Never stir a cake after final beating. In 
filling the pans have the mixture come well to the sides and 
corners of the pans. Fill pans nearly two-thirds if the 
cake is expected to rise to the top of the pan. 

The baking of cake is even more particular than the mix¬ 
ing. The heat of the oven should be moderate at first that 
the mixture, being evenly heated, may rise throughout. In 
baking cake divide the time required into quarters. Dur¬ 
ing the first quarter the mixture should begin to rise, second 
quarter continue rising and begin to brown, third quarter 
continue browning, fourth quarter finish baking and shrink 
from the pan. Cake, with perhaps the exception of pound 
cake, is baked when it shrinks from the pan. All cakes are 
done when they make only a slight singing noise or when the 
surface rebounds at once on being pressed with the finger. 
The oven should be kept at as uniform temperature as pos¬ 
sible. Layer and small cakes require a hotter oven than loaf 
cakes. Cake containing fruit should be baked in a slow oven. 

White Cake. — Whites of eight eggs, two cups of sugar, 
one-half cup of butter, three-fourths of a cup of sweet milk, 
two and one-half cups of flour, two heaping teaspoons of 
baking powder; flavor to taste. See General Directions for 
Making Cake. Mrs. D. W. Lawrence. 

White Cake. — One cup of granulated sugar, scant half cup 
of butter, a good one-third cup off sweet milk, one teaspoon 
of cream tartar, one-half teaspoon of soda, whites of four 
eggs beaten very stiff, one and one-half cups of flour. Flavor 
with almond carefully or one teaspoon of vanilla. Put 
together according to General Directions. Mrs. Breed. 

White Cake. — One cup of sugar, one-half cup of butter 
beaten to a cream, to which add the unbeaten whites of four 
eggs, mix thoroughly and add two-thirds of a cup of sweet 
milk, two cups of flour, two heaping teaspoons of baking 
powder, one-third of a teaspoon of rose flavoring. Bake in 
a shallow tin. Mrs. Mary Knapp Adams. 

White Cake. — Cream together one-half cup of butter and 
one and, one-half cups of sugar. Mix one teaspoon of cream 
tartar with one-half cup of cornstarch, add to the sugar 
one-half cup of milk in which is one-half teaspoon of soda, 
then add one and one-half cups of flour and the cornstarch, 
stir well, then add carefully the well beaten whites of six 
eggs, flavor to taste. Bake in shallow tin. 

Mrs. Henry Foote. 


Cakes 


229 


White Cake. — Cream together one and one-half cnps of 
sugar and two large tablespoons of butter, add one cup of 
cold water and two and one-half cups of flour with which 
has been sifted two heaping teaspoons of baking powder. 
Beat all together very thoroughly, then add the whites of 
three eggs beaten, but not too stiff, and fold in carefully. 
Flavor to taste; bake in a flat tin. 

Mrs. E. W. Knowlton. 

Silver Cake. — Beat one-half cup of butter to a cream; add 
one and one-half cups of sugar, beat again. Now add one 
cup of cold water and two and one-half of flour. Beat thor¬ 
oughly and continuously for five minutes, and stir in two 
teaspoons of baking powder. Flavor with a teaspoon of 
vanilla or a little almond. Have ready the well-beaten 
whites of four eggs; fold: them in carefully and bake in a 
shallow tin in a moderate oven. Mrs. George Hawkins. 

Delicate Cake. —* Two cups of sugar, one-half cup of butter, 
one cup of sweet milk, three of flour, whites of four eggs, 
one teaspoon of lemon extract, one of cream tartar, one- 
half teaspoon of soda; put all together and beat twenty 
minutes and bake in loaf in a moderate oven. 

Mrs. G. W. Carr. 

White Sponge Cake. — Two thirds of a cup of sugar, one- 
half cup of flour, whites of five eggs, one teaspoon of cream 
tartar; sift the cream tartar and flour four or five times 
together. Flavor with vanilla. For directions see Angel 
Cake. Bake in small tin. Mrs. Caldwell. 

Angel Cake. — The whites of eleven eggs, one and one-half 
cups of granulated sugar, one cup of pastry flour, measured 
after being sifted four times; one teaspoon of cream tartar, 
one teaspoon of vanilla. Sift the flour and cream tartar 
together. Beat the sugar into the eggs, after beating the 
eggs frothy; add the seasoning and flour, stirred in lightly. 
Bake forty minutes in a moderate oven. Use a pan that has 
little legs at the top corners, so that when the pan is turned 
upside down on the table, after baking, a current of air will 
pass over and under it. Do not grease the pan. 

Miss Parloa. 

Note.— If the oven is too hot, place a tin of cold water 
inside to reduce the temperature. 

Sunshine Cake. — Whites of seven and yolks of five small 
fresh eggs, one cup of granulated sugar, two-thirds of a cup 


230 


Cakes 


of flour, one-third of a teaspoon of cream tartar and a pinch 
of salt. Sift, measure and set aside the flour and sugar, as 
for angel cake, beat the yolks of the eggs thoroughly, then 
after washing the beater, beat the whites about half; add 
cream tartar and heat until very, very stiff. Stir in the sugar 
lightly, then the beaten yolks thoroughly, one teaspoon of 
vanilla, fold flour in carefully and put in ungreased tube 
pan in the oven at once. Bake from forty to fifty minutes 
in a very moderate oven. After baking follow directions 
for Angel Cake. Mrs. Van Deusen. 

Sunshine Cake.— Beat the yolks of four eggs until thick 
and light, add gradually one and a half cups of powdered 
sugar and beat ten minutes longer. Stir in lightly the 
whites of eleven eggs, which have been beaten stiff, add one 
cupful of flour in which is mixed one teaspoon of cream 
tartar; sift both five times. Mix gently and add one tea¬ 
spoon of vanilla or the grated rind of one lemon and a tea¬ 
spoon of the juice. Turn into an ungreased tin and bake 
three-quarters of an hour or until done. 

Mrs. S. T. Carpenter. 

Sponge Cake.— Put three strictly fresh eggs and one-third 
teaspoon of salt in a mixing bowl, beat two minutes and add 
one and one-half cups of granulated sugar, beat five min¬ 
utes, then add two cups of flour in which one and one-half 
teaspoons of baking powder have been sifted. Stir thor¬ 
oughly, lastly add one-half cup of cold water with one tea¬ 
spoon of vanilla or any preferred flavoring. Bake in slow 
oven until a golden brown, about twenty minutes. When 
done remove immediately from pan into a cake towel. 

Mrs. W. B. Clark. 

Sponge Cake.— Two eggs beaten hard, one cup of sugar, 
heat the eggs and sugar thoroughly with a beater, one cup 
of flour measured before sifting and then sifted twice, one- 
half cup of boiling water, a little salt, one teaspoon of baking 
powder, vanilla. Moderate oven at first; bake about forty 
minutes in angel cake tin; cut with a cake knife. 

Mrs. Sadie Thompson Sisson. 

Sponge Cake.— One tumbler each of sugar and flour, five 
eggs and a pinch of salt, flavor with lemon. Beat the yolks 
and sugar light, add the beaten whites, then beat all fifteen 
minutes, stir in the flour lightly, and bake immediately. 

Mrs. McVickar. 


Cakes 


231 


Sponge Cake. —The yolks of three eggs, a small cup of 
sugar, three tablespoons of cold water in the eggs and sugar. 
Beat until stiff with a Dover beater. Beat the whites to a 
stiff froth. One full cup of flour, beat all in carefully. One 
teaspoon of baking powder added to the flour and a little 
salt added to the eggs. Mrs. D. W. Lawrence. 

Sponge Cake. — Two eggs, two-thirds cup of sugar, one- 
third cup of cold water, one even cup of flour, one teaspoon 
of baking powder, a little salt, season with vanilla and almond 
flavoring, mixed if desired. Beat the eggs to a froth, add the 
sugar, then beat five minutes, stir in the flour and water 
lightly. Bake very slowly. 

Mrs. Josephine Lawrence Porter. 

Cream Sponge Cake. —To the yolks of four eggs add three 
tablespoons of cold water and beat well. One cup of sugar. 
Beat two minutes, add tablespoon of lemon juice. Sift one 
and one-half tablespoons of cornstarch and one and one-half 
teaspoons of baking powder and put into a cup which is 
then filled with sifted flour. Add pinch of salt and beaten 
whites of four eggs. Bake about forty minutes. 

Mrs. Litz Dustin Rust. 

Orange Sponge Cake. — Take three eggs, a pinch of salt 
and beat one minute. Add one and one-half cups of sugar, 
beat hard five minutes, add a cup of sifted flour and beat 
one minute, then one-half cup orange juice. Now add another 
cup of flour with two teaspoons of baking powder. Fold in 
lightly and bake slowly in shallow tin. Grate rind of orange 
in boiled icing and cover cake. Mrs. C. M. Redfield. 

Swedish or Potato Flour Sponge Cake. — Separate four 
eggs and beat the yolks very light, add one cup of sugar 
and beat again. Fold in the whites beaten till stiff and sift 
in one-half cup potato flour and one teaspoon baking powder. 
Flavor with vanilla and bake about twenty-five or thirty min¬ 
utes in an angel food tin. Mrs. Florence Miller Main. 

Rolled Jelly Cake. — Four eggs, yolks and whites beaten 
separately, two-thirds of a cup of sugar, one and one-half 
teaspoons of baking powder, three teaspoons of cold water, 
one cup of flour. Bake rather slowly in a heavy tin or 
dripping pan (size 18 x 10 inches) ; when baked turn onto 
a cloth, leaving the bottom side up, and spread with jelly 
which has been beaten with a fork and roll the cake length¬ 
wise while warm. Mrs. McClary. 


232 


Cakes 


Pound Cake. — Cream together one pound each of sugar 
and butter, then add the beaten yolks of twelve eggs, beat 
the whites stiff and add to above and beat fifteen minutes, 
add one pound flour gradually. Bake about one hour. 

Mrs. Harry Putnam. 

Mock Pound Cake. — Cream together one cup of butter and 
one and three-fourths cups of sugar. When very light drop 
in one unbeaten egg yolk, beat hard, put in a second yolk and 
when well beaten, a third. When light and creamy add 
alternately two and a half cups of flour and one of milk; 
mix well and then add one half cup of flour sifted with 
three even teaspoons of baking powder. Fold in carefully 
the stiffly beaten whites of three eggs and flavor with rose. 
Put in large bread tin and bake in moderate oven one hour. 

Mrs. George Hawkins. 

Citron Cake. — Cream one cup of sugar and one-half cup 
of butter, add the beaten yolks of three eggs, one-half cup 
of sweet milk, one and a half cups of flour in which is one 
even teaspoon of baking powder and beaten whites of two 
eggs. Add one-quarter pound of finely chopped citron. 
Bake in a round loaf. Mrs. John Lincoln. 

Yellow Cake. — Rub together one cup of sugar and one- 
half cup of butter, add the yolks of six eggs well-beaten, 
one-half cup of milk, one and one-half cups of flour with two 
teaspoons of baking powder. Flavor with orange and bake. 

Mrs. Wallace C. Short 

Gold Cake. — Yolks of eight eggs beaten light, one cup of 
sugar, one-half cup of sweet milk, three tablespoons of soft¬ 
ened butter, one and three-fourths cups of flour, two tea¬ 
spoons of baking powder. Bake in one large shallow tin. 

Mrs. S. T. Carpenter. 

Lightning Cake. — Take one-quarter of a cup of melted 
butter and into this break two eggs and fill up the cup with 
milk. Into the flour sifter put a rounding cup of flour, a 
scant cup of sugar, a little salt and a good teaspoon of baking 
powder. Sift together into a mixing bowl and stir into .this 
the teacup mixture. Flavor if desired. Beat thoroughly 
and bake either as a loaf or two layer cakes. Good also baked 
as patties for cottage pudding, or in a flat tin with any icing, 
whipped cream or raspberry jam. 

Mrs. Mary Parmelee Olney. 


Cakes 


233 


Quick Cake. — Break two eggs into a small teacup and fill 
up with thin, sweet cream; one tea cup of sugar, one coffee 
cup of flour, one teaspoon of cream tartar, one-half teaspoon 
of soda; measure your sugar and put in a bowl; then pour 
in the eggs and cream; measure the flour and sift in; then 
the soda and cream tartar; beat all together. Bake in loaf. 

Mrs. Whittelsey. 

Nut Cake. — Two cups of sugar, one cup of butter, not 
too full, four whole eggs and one yolk, two-thirds of a cup 
of milk, three cups of flour, three even teaspoons of baking 
powder, two teacups of walnut meats, chopped fine. This 
quantity makes two loaves. Mrs. George W. Hale. 

Nut Cake. — Two cups of sugar, one cup of butter creamer. 
Add four well beaten eggs and stir thoroughly, then one cup 
of cold water and three cups of flour in which has been 
sifted one teaspoon of soda and two of cream tartar. 
Reserve enough flour in which to roll two cups of English 
walnut meats chopped mediu'mly fine and add these last. 
Bake in a slow oven from three-fourths to one hour in two 
medium sized bread tins. Cover with a milk frosting. 

Mrs. Grace Webster Howard. 

One, Two, Three, Four Cake. — One cup of butter, two 
of sugar, three of flour and four eggs. Cream the butter, add 
the sugar gradually, then the beaten yolks of the eggs, next 
the flour, saving one-lialf a cup in which to roll the raisins. 
Sift two teaspoons of cream tartar into the flour; one- 
half cup of sweet milk with one teaspoon of soda, one cup of 
seeded raisins and spices if desired. Add the well-beaten 
whites of the four eggs and bake in two bread tins. 

Mrs. Ford. 

Spice Cake. — Cream together one and one-half cups of 
brown sugar and one cup of butter, add one-half cup of 
sour milk in which is dissolved one-half teaspoon of soda, 
and two whole eggs and one yolk well beaten, two teaspoons 
of cinnamon, one of cloves, a dash of nutmeg, one cup of 
seeded raisins, one-fourth cup of currants and two scant 
cups of flour. Stir all together and bake in shallow pan. 
The white of one egg for icing. Mrs. Breed. 

Spice Cake. — Stir together one and one-fourth cups of 
sugar, one cup of sour cream, add a teaspoon of soda dis¬ 
solved in the cream, a pinch of salt, two well-beaten eggs, 


234 


Cakes 


two teaspoons of cinnamon, two cups of chopped seeded 
raisins and two cups of flour. Bake in shallow tin. 

Mrs. S. T. Carpenter. 

Spice Cake. — Mix one even teaspoon of cloves and one of 
cinnamon with one cup of sugar, then add two yolks of eggs 
and stir a little, a generous half cup of butter, stir and add 
one cup of sour milk in which is one even teaspoon of soda 
and two rounded cups of sifted flour. Stir together, put in 
tin and bake about one hour. 

Frosting .— To the stiffly beaten whites of two eggs add 
one-half cup of sugar, beat smooth and frost while cake is 
warm. Mrs. Harry Putnam. 

Loaf Cake. — Two cups of sugar, one of butter, two of sour 
cream or buttermilk, four and one-half of flour, two teaspoons 
of soda, two eggs, one small nutmeg, one cup of chopped 
walnuts and two of raisins. Put together according to Gen¬ 
eral Directions. Frosting as preferred. Half of these quan¬ 
tities will make a small loaf or layer cake. 

Mrs. Louise Massey Simpson. 

Boiled Cake. — One cup of sugar, one-half cup of butter, 
scant, one cup of cold water, one-fourth cake of Baker’s 
chocolate, one cup of seeded raisins, one teaspoon of cinna¬ 
mon, one-half of cloves; let this come to a boil and cool; then 
add two cups of flour and one teaspoon of bicarbonate of soda 
mixed in the flour, a pinch of salt. Bake in loaf. This is 
nice to be used as a layer cake. Frost loaf cake with boiled 
icing. Mrs. Frank Haven. 

Apple Sauce Cake. — Cream together one and one-half 
cups of brown sugar and one-half cup of butter, add two 
well-beaten eggs, one teaspoon each of cloves and cinnamon, 
one-half nutmeg, grated, one and one-half cups of apple 
sauce in which one teaspoon of soda has been stirred, one 
cup of raisins, seeded and chopped, and two cups of flour. 
One square of chocolate if you wish. Bake in shallow tin. 

Mrs. A. E. Andrus. 

Bread Cake. — Two cups of light bread sponge, one and 
one-half cups of sugar, two-thirds of a cup of butter, mix 
and beat thoroughly; then add two well beaten eggs, one 
teaspoon of soda, dissolved in a little water, cinnamon and 
nutmeg; one cup each of flour and seeded raisins. Put in a 
two-quart basin, let rise and bake in a moderate oven. 

Mrs. Gillett. 


Cakes 


235 


Pork Cake. — Chop one half pound of pork very fine and 
pour over it one-half pint of boiling water, add one cup each 
of molasses and brown sugar, one well-beaten egg, one tea¬ 
spoon of soda dissolved in a little water, one-half nutmeg, 
one-half teaspoon of cloves and one of cinnamon, one-half 
pound of seeded raisins and the same of currants. Add flour 
enough to make stiff. Mary Goodman McGillic. 

Coffee Cake. — One cup of coffee prepared as for the 
table, one cup of sugar, one of molasses, one of butter, four 
of flour, one egg, one coffee cup of raisins, one teaspoon of 
soda, two of cream tartar, three teaspoons of cinnamon, one 
of cloves and one of nutmeg. Bake in a shallow pan. 

Mrs. W. N. Ames. 

Fruit Cake. — One pound of brown sugar, one and one- 
fourth pounds of butter, one pound of flour, two and one-half 
pounds of raisins, the same of currants, two pounds of citron, 
ten eggs, one-half cup of molasses, one tablespoon of cinna¬ 
mon, one of mace, one-half tablespoon of nutmeg, teaspoon 
of cloves, one teaspoon of soda just before going into the 
oven. Bake very slowly. Mrs. Belding. 

Fruit Cake. — One pound each of butter, flour, currants 
and sugar, two pounds of raisins, one tablespoon of cinna¬ 
mon, one teapoon of cloves, one-half tumbler of molasses, 
soda the size of a pea, ten eggs. Put the butter and sugar 
together and stir to a cream; then add the molasses, then 
the eggs, fruit, spices, flour and soda last. 

Mrs. S. T. Carpenter. 

Steamed Fruit Cake. — Two eggs, one cup of sugar, one 
scant cup of butter, one-half cup of molasses. Mix all 
together and add one-half cup sweet milk, one teaspoon 
soda, two and three-fourths cups of flour, one-half teaspoon 
each of cloves and nutmeg, one teaspoon of cinnamon, one- 
half pound each of currants, raisins and citron. Add orange 
and lemon peel candied. Mix well. Steam three hours and 
let dry off in oven. Mrs. Winifred Mullin Taylor. 

Old Fashioned Cream Cake. — One cup each of sour cream 
and sugar; two eggs, two cups of flour, one-half teaspoon 
of soda, a pinch of salt and a little nutmeg. Bake in shallow 
tin. Better when eaten fresh. Mrs. Belding. 

Cream Fruit Cake. — One cup each of sour cream, sugar 
and seeded raisins chopped, two cups of flour, one teaspoon 
of soda, two eggs; flavor with spices. Bake in shallow tin. 

Aunt Susan Andrus. 


236 


Cakes 


Eggless Fruit Cake. — Cream together one cup of brown 
sugar and one-half cup of butter, add one cup of thick sour 
milk with one teaspoon of soda, one-lialf teaspoon each of 
cinnamon and cloves, one cup of raisins, one-lialf cup of 
English walnut meats and two cups of flour. Bake in 
shallow pan. Mrs. Newell Rexford. 

Butterless, Eggless Cake. — One cup each of light brown 
sugar, hot water and raisins. Cut the raisins small; one 
teaspoon each of lard, cinnamon and cloves. Boil this 
together for five minutes and after it has cooled add one 
and one-half cups of flour, well sifted and one teaspoon of 
soda dissolved in a little hot water. Bake in a bread pan in 
moderate oven for one and one-fourth hours. 

Spanish Buns. — Two cups of sugar, one cup each of butter 
and sweet milk, two heaping cups of flour, four eggs, two 
teaspoons cream tartar, one of soda, and two tablespoons 
cinnamon. Bake in sheets, frost and cut in squares. 

Mrs. M. C. Abbott. 

Spanish Buns. — Cream together one cup of sugar and 
butter half the size of an egg, add two well-beaten eggs, three- 
fourths of a cup of buttermilk with one-half teaspoon of 
soda, one teaspoon each of cinnamon and cream tartar, one 
and one-half cups of flour. Bake in a shallow tin. 

Mrs. Kellas. 

Domestic Economy Cake. — Two squares of grated choco¬ 
late, one-fourth cup of butter, one-half cup of boiling water, 
one cup of sugar, one of flour, three-fourths teaspoon of soda 
mixed with one-fourth cup of sour milk and one egg. Put 
together in order named. 

Miss Gertrude B. Hickok. 

Velvet Cake. — Cream together one and one-half cups of 
sugar and one-half cup of bu'tter, add beaten yolks of four 
eggs, two ounces of . grated chocolate dissolved in five table¬ 
spoons of boiling water, one-lialf cup of milk, one and three- 
fourths of flour with two teaspoons of baking powder, one 
teaspoon of vanilla and lastly whites of four eggs beaten 
stiff. Bake in moderate oven forty-five minutes. Ice with 
boiled frosting. Mrs. Horrigan. 

Fudge Loaf Cake. — Cream together one cup of sugar and 
two-thirds cup of butter, add one cup of milk, and stir in 
lightly two and one-half cups of flour in which a heaping 


Cakes 


237 


teaspoon of baking powder has been sifted; stir in one- 
quarter of a cup of chocolate which has been melted by 
placing in hot water, one-half cup of English walnuts cut 
up coarsely, then three eggs, whites and yolks beaten sepa¬ 
rately. Bake in shallow tin and cover with fudge frosting 
to the depth of one-quarter of an inch. See Frostings. 

Mrs. J. Schoolcraft. 

Chocolate Cake. — Shave one-half a cake of Baker’s choco¬ 
late, pour over it one-lialf a cup of boiling water and let it 
dissolve. Two cups of sugar, one-half cup of butter, one- 
half cup of thick sour milk, one-half teaspoon of soda, two 
teaspoons of vanilla, two eggs, two even cups of flour; put 
the chocolate in before the flour. Mrs. Frank Haven. 

Devil’s Food. —’Four squares of chocolate, one-half cup 
each of sugar and warm water, yolk of one egg. Put choco¬ 
late in double boiler till melted, add sugar, water and the 
beaten yolk, cook till it thickens, then cool. One-half cup 
sugar, one beaten egg, one-half cup sour cream, one-half 
teaspoon each of soda and baking powder, one cup bread 
flour, put soda in and sift, one-half teaspoon vanilla. Stir 
thoroughly and add the above cooled mixture. Bake in slow 
oven in a large flat tin or it is fine for a two layer cake. 
Frost with chocolate frosting. Mrs. H. H. Lamberton. 

Fudge Cake. — Yolk of one egg, scant tablespoon of butter, 
one cup of sugar, one-half cup of Baker’s cocoa, one cup of 
sour milk, one and one-half cups of flour, one teaspoon of 
soda, one teaspoon of vanilla, a little salt. Bake in loaf or 
layers. 

FiJling .— Tw t o cups of sugar, three-fourths cup of milk, 
one-third cake of chocolate, butter size of an egg. Boil 
until it forms a soft ball when dropped in w r ater and beat 
until smooth. Mrs. Minnie Harwood Parkhurst. 

Layer Cake. — One-half cup of butter, one and one-fourth 
cups of sugar, one cup of milk, two and one-half cups of 
flour and two teaspoons of baking powder; whites of four 
eggs; flavor with vanilla. Bake in three layers. See direc¬ 
tions for making cake. Mrs. D. "\V. Lawrence. 

Layer Cake. — One and one-half cups of sugar, one-half 
cup of butter, one cup of milk, whites of three eggs, two 
heaping cups of flour, two teaspoons of baking powder, flavor 
to taste. Bake in three layers. Mrs. John Lincoln. 


238 


Cakes 


Layer Cake. — One and one-half cups of sugar, one cup of 
water, two and one-half cups of flour, one-half cup butter, 
two teaspoons of baking powder and whites of two eggs. See 
directions for making cake. Miss Laura Pitman. 

Quick Layer Cake. — To three well-beaten eggs add one 
cup of sugar, four tablespoons of thick sweet cream, little 
salt, one cup of flour, one teaspoon baking powder. All 
beaten thoroughly together. This makes two round layers. 
Can be packed with peaches with whipped cream over the 
top for dessert. Miss Katharine L. King. 

One Egg Cake. — One egg, one cup each of sugar and sweet 
milk, two cups of flour, three tablespoons of melted butter, 
two teaspoons of cream tartar, one teaspoon of soda. Bake 
in two or three layers. Excellent with whipped cream as a 
Ailing. Mrs. Hattie Adams Warner. 

Eggless Layer Cake. — One half cup of sugar, one-fourth 
cup of butter, one-half cup of milk, one-fourth teaspoonful 
of soda, one-half teaspoonful of cream tartar, one cup of 
flour. This makes two layers. Mrs. John Lincoln. 

Cream Layer Cake. — One cup of sugar, one cup of sour 
cream with one-fourth teaspoon of soda, two eggs, two cups 
of flour with two teaspoons of baking powder, flavoring. Tut 
together with marshmallow frosting. Mrs. Abiel Smith. 

Mocha Tart. — Beat yolks of five eggs to a froth, add one 
cup of granulated sugar that has been sifted twice, mix thor¬ 
oughly with the yolks; add one and a half tablespoons of 
Cross and Blackwell’s essence of coffee. One cup of flour 
sifted three times and one teaspoon of baking powder; beat 
the whites of the eggs to a stiff froth with a quarter of a 
teaspoon of cream tartar and a pinch of salt. Mix and 
divide into three cakes and bake; put together with the fol¬ 
lowing: one pint of whipped cream, one tablespoon of con¬ 
fectioners’ sugar, one tablespoon of essence of coffee; frost 
the top. Mrs. Frank Haven. 

Orange Cake. — One and one-half cups of sugar, one-half 
cup of butter, three whole eggs and two yolks, whites and 
yolks beaten separately. Put the grated* rind and juice of 
one large orange in a cup and fill with water, two and one- 
half cups of flour, three teaspoons of baking powder; use 
the two whites for frosting. See directions for making cake. 
Bake in layers. 


Cakes 


239 


Filling .— White of two eggs beaten very stiff, one heaping 
cup of sugar, boiling water to dissolve. Cook until it hairs 
well, pour onto the eggs very slowly, beat with Dover beater 
constantly. Mrs. Eleanor Markell Proctor. 

Orange Cake. — Two cups of sugar, two cups of flour, one- 
half a cup of cold water, pinch of salt, a teaspoon of cream 
tartar, one-half teaspoon of soda, four eggs, the juice and 
grated rind of one large orange; beat the yolks and sugar 
together; dissolve the soda in the water; sift the cream tar¬ 
tar in the flour; add the beaten whites of two of the eggs; 
bake as for layer cake. For the filling put nearly a pound 
of sugar with the beaten whites of the other two eggs and 
add the juice and grated rind of another orange. 

Mrs. Gilbert. 

Chocolate Layer Cake. — To one cup of sugar add one-half 
cup each of melted butter and thick sour cream, stir well and 
add two beaten eggs and beat thoroughly. Sift one teaspoon 
each of soda and baking powder with two scant cups of flour 
and add to above mixture, also two squares of Baker’s choco¬ 
late dissolved in one-half cup of boiling water Bake in three 
layers and put together with the following filling. 

Filling .— Blend together three tablespoons of flour and 
three of melted butter. Add one and a half cups of boiling 
w r ater, also one and a half cups of sugar. Stir well and add 
three squares of Baker’s chocolate melted. Cook in double 
boiler until thick like custard; flavor with one and a half 
teaspoons of vanilla. Pack on a small chop plate so as to 
hold extra filling which will run from cake. When serving 
give some of extra filling with each service. Good for dessert. 

Miss Esther H. Taylor. 

Devil’s Food. — Two cups of brown sugar, one-half cup of 
butter, two eggs, three level tablespoons of cocoa, one-half 
cup of sour milk, one-half cup of hot water, one level tea¬ 
spoon of soda dissolved in the hot water, two and one-half 
scant cups of flour; the batter should be rather thin, add a 
little vanilla. Bake in three layers. 

Filling .— Two cups of brown sugar, one-half cup of sweet 
cream, one-half cup of butter; cook slowly until it begins to 
thicken, remove from the fire and add one tablespoon of 
chocolate or cocoa and a little vanilla and stir until smooth. 

Mrs. Breed. 


240 


Cakes 


German Chocolate Cake. — One cup of sugar, one small 
tablespoon of butter, two eggs, yolks and whites beaten sepa¬ 
rately, one small cup of milk, two large teaspoons of baking 
powder, two cups of flour. Add the following while hot: 

Take one-half cake of Baker’s chocolate, one-half cup of 
milk; one cup of sugar, yolk of one egg. Cook all together 
until it thickens and add it to the cake. Bake in four layers, 
and put together with boiled frosting. Can add one square 
of melted chocolate to the frosting. Flavor with vanilla. 

Mrs. John King. 

Cream Sponge Cake. — One pint of pulverized sugar, the 
yolks of six eggs beaten with the sugar fifteen minutes, one- 
half cup of cold water, beat the whites and mix with the 
sugar and yolks; lastly one full pint of sifted flour with 
two teaspoons of baking powder; stir in quickly and bake 
in two long pans. 

For the Filling .— Three-fourths of a pint of sweet cream, 
two heaping teaspoons of cornstarch; cook until it thickens; 
add a little salt and vanilla, sweeten to taste. When cold 
place between the two cakes. 

Icing .— To the juice of one lemon add enough pulverized 
sugar so it will not run and ice the top of cake. 

Mrs. Spann. 

Custard Cake or Martha Washington Pie. — Three eggs, 
one and one-half cups of fine granulated sugar, one half cup 
cold water, two cups of flour and two heaping teaspoons bak¬ 
ing powder. Beat yolks of eggs to a cream, add sugar, grad¬ 
ually beat well, then the whites of the eggs beaten stiff, 
now water and flour with the baking powder. Bake in three 
tins in a very moderate oven. 

Filling .— One and a half cups of rich milk, one-half cup 
of sugar, yolks of two eggs, two scant tablespoons of corn¬ 
starch. Heat milk in double boiler, cream sugar, starch and 
egg yolks, add to hot milk and stir until well cooked. Flavor 
with lemon. Put between the layers. 

Frosting .— Whites of two eggs beaten stiff, eight table¬ 
spoons of finest confectioners’ sugar, one square chocolate 
melted. Cover the top and sides of cake. Flavor with 
vanilla. Mrs. Florence Channell Massey. 

Whipped Cream Cake. — One and one-half cups of snow 
flake flour, two teaspoons of baking powder and five table¬ 
spoons of melted butter. Break two eggs into cup and fill 


Cakes 


241 


up with sweet milk. Put all together in mixing bowl and 
beat five minutes. Bake in two layers in good hot oven, use 
whipped cream filling. Ida Mitchell. 

Chocolate Cream Pie. — Four eggs beaten separately, 
yolks with one cup of sugar, then add beaten whites, lastly 
one and one-half cups of flour sifted with three teaspoons of 
baking powder, a little vanilla and salt. Bake in two pie 
tins. 

Cream .— One and one-half squares of Baker’s chocolate 
grated, two tablespoons of sugar, one of hot water. Stir 
over fire till smooth. In a double boiler mix four tablespoons 
of flour, six of sugar, yolks of three eggs, a little salt and a 
pint of milk. Beat well and add chocolate mixture, cook till 
thick. Split the pies and spread cream between. Put on 
top a meringue of whites of three eggs beaten with three 
tablespoons of sugar and a little vanilla. Place in the oven 
and brown. Mrs. Fred J. Doolittle. 

Almond Torte. — Beat together until creamy the yolks of 
five eggs and five tablespoons of sugar. Then add a small 
pinch of salt, grated rind of one lemon, juice of one-half 
lemon, a bit of cinnamon, one teaspoon of vanilla, one-half 
teaspoon of almond extract, three-eighths of a pond of grated 
almonds, and one tablespoon of bread crumbs. Beat whites 
of eggs and fold in gently. Bake in moderate oven about 
twenty-five minutes. Try with straw. If cake is done, straw 
will be a wee bit damp and look shiny. When cold cut in 
the middle and put jelly between or whipped cream to which 
sugar and vanilla have been added. Mrs. M. Jay Slason. 

Ribbon Cake. —Take nearly one-third of white cake batter 
and add to it one cup of raisins, one cup of currants, one- 
fourth pound of citron, cinnamon and cloves to taste, two 
tablespoons of molasses; bake in a layer and the rest of the 
batter in two layers ; put the three together with jelly, hav¬ 
ing the fruit loaf in the center. Mrs. Annie Morgan. 

Harlequin Cake. — One cup of butter creamed, two cups of 
sugar, one cup of sweet milk, yolks of three eggs, three cups 
of pastry flour, one teaspoon of cream tartar, one-half tea¬ 
spoon of soda, or three teaspoons of baking powder, whites 
of three eggs. Mix in the order given, then divide into four 
equal parts. Have two parts the color of the dough, color 
the third with one square of melted chocolate, color fourth 
part with pink coloring — one-half teaspoon of cochineal, one- 


242 


Cakes 


half as much alum, the same of cream tartar, put it in two 
tablespoons of warm water, let it stand and then drain 
through a cloth. Bake in layer tins, place chocolate layer 
first, second white, third pink, fourth white, with frosting 
between layers. Mrs. George Furness. 

Lord Baltimore Cake.— Use recipe for gold cake and bake 
in three layers. Put together with the following filling and 
cover with boiled frosting. 

Filling .— Make a boiled frosting of three cups of sugar, 
one of water and whites of two eggs. To this add one-half 
cup of rolled macaroons, one-fourth of pecan meats, chopped, 
one-fourth of blanched almonds, chopped, twelve candied 
cherries, one-fourth teaspoon orange extract and two tea¬ 
spoons lemon juice. 

Lady Baltimore Cake.— One cup of butter, two of sugar, 
three and one-half of flour, one of sweet milk, whites of six 
eggs, two level teaspoons of baking powder, one teaspoon of 
rose water or vanilla. Cream the butter, add the sugar grad¬ 
ually, beating continuously, then the milk and flavoring, next 
the flour into which the baking powder has been sifted, and 
lastly the stiffly beaten whites of eggs which should be folded 
lightly into the dough. Bake in three layers. 

Filling .— Dissolve three cups of granulated sugar in one 
cup of boiling water. Cook until it threads, then pour it 
over the stiffly beaten whites of three eggs, stirring constantly. 
To this icing add one cup of chopped raisins and one cup 
of nut meats, pecans preferred, and five figs cut into very thin 
slices. Put this between the layers of cake and frost the top 
and sides. Mrs. James Shaw. 

“Delicious” Cake.—Cream together one-half,cup of butter, 
or butter substitute, and one and one-fourth cups of sugar, 
add two beaten eggs, one cup of sweet milk, two and one-half 
cups of pastry flour, four teaspoons of baking powder, one 
teaspoon each nutmeg and cinnamon and one-fourth teaspoon 
salt. Bake two-thirds in layer tins and to the other third 
add tablespoon of cocoa mixed with one tablespoon of boiling 
water. 

Filling. Two tablespoons of butter, one tablespoon cocoa, 
three tablespoons strong coffee, one teaspoon vanilla, two 
cups confectioner’s sugar. Cream butter, add sugar and 
cocoa slowly, beating until light and fluffy; add coffee to 
make soft enough. Miss Alice L. Washburn. 


Cakes 


243 


Flake Cake. — One-half cup each of molasses, sugar, butter 
and sour milk, two cups of flour, yolks of two eggs, one tea¬ 
spoon each of soda and vanilla, and a scant half teaspoon of 
cloves. Makes three layers. Follow directions for cake. 
Pack with boiled frosting, made from the whites of the eggs 
and two cups of sugar. Miss Jean Hawkins. 

Ginger Bread. — One cup each of molasses, sugar and sour 
milk, one half cup of butter, two eggs, two teaspoons of soda, 
two scant teaspoons of ginger, three and one-half cups of 
flour. To be eaten warm. Makes two sheets in biscuit tins. 

Mrs. Belding. 

Ginger Bread Gems. — Blend one-fourth cup each of mo¬ 
lasses and sugar, two tablespoons of melted butter, one egg, 
pinch of salt, one-half teaspoon of ginger. Add one-half cup 
of sour milk with one-half teaspoon of soda dissolved in it 
and one cup of flour. Bake in hot oven. Makes one dozen 
gems. Serve hot. Mrs. Ransom. 

Molasses Puffs or Ginger Bread. — In a bowl put one cup 
of sour cream, one-third of a cup of sugar, two teaspoons of 
cinnamon, salt and one well-beaten egg, stir thoroughly; dis¬ 
solve one even tablespoon of soda, stir into a cup of molasses 
and add to the cream, then stir in two and one-half cups of 
flour. Bake in shallow tins and cut in squares. 

One scant half cup of butter and one of sour milk can be 
used in place of cream. For ginger bread use one teaspoon 
each of cinnamon and ginger. Mrs. George Hawkins. 

Blueberry Ginger Bread. — Cream together one-half cup 
of shortening and one cup of sugar; add one-half cup of mo¬ 
lasses, one beaten egg, one-half cup of sour milk, one teaspoon 
of soda, one-half tablespoon of ginger and two cups of flour 
and lastly two cups of fresh blueberries. Bake in a shallow 
pan. Mrs. M. J. Hepburn. 

Bran Gingerbread. — One-fourth citp of shortening, one- 
fourth cup of sugar, one-half cup of sweet or sour milk, one 
egg, one-half cup of molasses, one cup of flour (sifted), three- 
fourths cups of bran, one-half teaspoon soda, one-half teaspoon 
salt, two rounding teaspoons of ginger, one teaspoon of cin¬ 
namon. Cream the fat, add sugar and egg, beat well and 
add molasses, then milk, stir in dry ingredients, bake in mod¬ 
erate oven about thirty minutes. Mrs. J. C. Stone. 


FROSTINGS AND FILLINGS FOR CAKES 

Care is necessary in the preparation of syrup for icings, 
etc. Confectioners recognize six or eight degrees in boiling 
sugar, but for our purposes a knowledge of three will be 
enough — the second degree or ‘ ‘ thread; ’ ? the fourth or 
“ ball;” and the sixth or “ fruit glace .” One cup of 
granulated sugar and one-half cup of water will boil to ‘ ‘ the 
thread ” in ten or fifteen minutes; to the “ ball ” in twenty 
minutes; and a little longer is necessary for a “ fruit glace.” 
Test by dipping the thumb and forefinger in cold water and 
taking a drop of syrup between them and drawing apart. If 
it threads the second degree is reached; when it forms a soft 
ball by rolling between the thumb and finger we have the 
fourth degree; and when the syrup dropped in cold water is 
brittle, the sixth degree is reached. 

If a thermometer is used it will register from 215° to 217° 
at the “ thread,” from 238° to 242° at the “ ball ” and 300° 
to 310° at the “ glace.” 

Boiled Frosting. — Whites of two eggs, one teaspoon cold 
water and a little salt added to eggs before be-ating. Beat 
eggs very stiff with Dover egg-beater, then add six heaping 
tablespoons of sugar and beat thoroughly. Put this mixture 
in a double boiler and cook five or six minutes or until it 
grains around sides of dish. After removing from stove 
beat again until frosting drops smoothly from spoon. 

• Mrs. Josephine Lawrence Porter. 

Boiled Frosting.— Two cups sugar, whites of two eggs, 
six tablespoons cold water. Place all together in a 
double boiler over boiling water and beat constantly with a 
Dover beater from twelve to fifteen minutes, then remove 
from stove. Cool. Spread; on cake. 

Mrs. M. J. Crowley. 

Fluffy Icing. — One cup of sugar with enough water to 
dissolve, boil until it waxes soft in water and add it to the 
whites of two well beaten eggs, then beat thoroughly. 

Mrs. Mary Knapp Adams. 

Steamed Icing. — Boil two cups of granulated sugar and 
three-fourths of a cup of water until it spins a long thread 
and forms a hard ball when dropped into cold water. Beat 
the whites of four eggs stiff. Beat the boiling wax slowly 

[ 244 ] 


245 


Frostings and Fillings for Cakes 

into the whites of the eggs, then place the pan containing the 
icing in another vessel containing boiling water. Place on 
stove, keep water boiling and stir the icing slowly and care¬ 
fully and steam until a heavy coating forms on sides and 
bottom of the pan and, icing is stiff enough to stand. Spread 
on cake with a broad knife when hot. When properly made 
this icing can be used in paper tubes for all floral decorations. 
It will remain soft indefinitely. Mr. Sherwood P. Snyder. 

Boiled Milk Frosting. — One cup of sugar, one-fourth cup 
of milk, dissolved slowly; cook until it comes to the boiling 
point; take from the stove and beat until white. While 
warm cover the cake. This makes a soft frosting. 

Mrs. W. S. Lawrence. 

Confectioners’ Sugar. —Take equal parts of the white of an 
egg and water, beat lightly; then stir in sifted confectioners’ 
sugar until the frosting can be spread without running. 
Flavor to taste. 

Cream Fondant. —Add just enough water to cream fondant 
to soften to the right consistency to spread; a very little 
water is needed. Flavoring as desired. 

Mrs. William Badger. 

Caramel. — Boil one and one-half cups of sugar and one- 
half cup of water to a syrup. Caramelize one-half cup of 
sugar and add to above with one tablespoon of butter, and 
beat until cold. Chopped nuts may be added if desired. 

Mrs. A. B. Waldron. 

Caramel Frosting. — Take one-half cup of butter, scant, 
one cup of brown sugar and three teaspoons of milk. Boil 
for five minutes, then add one teaspoon of vanilla. Beat 
until cool and put it on the cake before it hardens. 

Mrs. Macintosh. 

Chocolate Icing. — Break the white of one egg into a glass 
add an equal measure of cold water, stir into this pulverized 
sugar until it is the right consistency. Three or four table¬ 
spoons of grated chocolate melted over the teakettle and 
stirred in with the egg and sugar. Flavor with vanilla. If 

a little too stiff to spread, add a few drops of boiling water. 

Mrs. W. H. King. 

Fudge Frosting. — One and one-half tablespoons of butter, 
one-half cup unsweetened cocoa, one and one-quarter cups 
of confectioners’ sugar, one4hird cup of milk, a few grains 


246 Frostings and Fillings for Cakes 

of salt; bring to the boiling point and boil about eight 
minutes, remove from fire and beat until creamy, add one- 
half teaspoon of vanilla and put over cake. 

Mrs. J. Schoolcraft. 

Whipped Cream. — Put nearly one pint of cold sweet cream 
in a bowl and beat with an egg beater until thick; then 
sweeten and flavor to taste. The beaten whites of two eggs 
may be added if there is not the amount of cream required. 

Sour Cream Nut. — One cup of sour cream, one-half cup 
of sugar, one tablespoon of flour. Beat all together and 
cook till it thickens. When cold add one cup of chopped 
walnut meats. Mrs. Wm. Tobey. 

Sour Cream Nut. — One coffee cup each of sour cream, 
sugar, and English walnut meats, chopped fine; cook all 
together until it thickens. Spread when cool. 

Mrs. Breed. 

Mocha Frosting. — To one-half cup of butter, washed if 
too salt, add one and a half cups of confectioners’ sugar 
and beat till light and creamy. Then add carefully enough 
strong coffee or coffee essence to obtain the desired flavor. 

Mrs. George Hawkins. 

Mocha Frosting. — Two tablespoons cocoa, butter size of 
an egg; hot coffee to moisten andi melt butter. One heaping 
cup confectioners’ sugar. More coffee, if necessary, to make 
the right consistency. Flavor with vanilla. 

Miss Elizabeth French. 

Trilby Frosting. — To a boiled frosting add a cup of 
marshmallows cut in quarters and one-fourth cup of Mara¬ 
schino cherries cut in slices. Flavor with vanilla. 

Ice Cream Filling. — Two cups of pulverized sugar; add 
one-half a cup of water to dissolve the sugar, and boil to 
“the thread”; beat the whites of two eggs, and on these pour 
the sugar while hot, beating all the time; add one-half a 
teaspoon of lemon acid. Mrs. Parmelee. 

Maple Sugar. — Two coffee cups of maple sugar and one- 
fourth cup of water; cook to “the ball”; then pour it on 
the beaten white of one egg and beat hard. 

Mrs. E. W. Knowlton. 

Note .— Chopped walnuts may be added with the maple 
sugar if desired. 


247 


Frostings and Fillings for Cakes 

Almond. — Blanch one pound of almond meats ; reserve 
sufficient whole ones for the top layer; split in two or three 
parts, lengthwise, the remaining ones. When the cake is 
baked stick the nuts into the layers one inch apart and 
pour over plain or boiled frosting. Mrs, McClary. 

Butternut Filling. — To a boiled or French fondant add 
nuts broken in pieces. Put large pieces of the nuts on the 
top layer of the cake. Mrs. John C. Williamson. 

Walnut. — Chop fine one-half pound of English walnut 
meats. Put into boiled frosting after it has cooled a little. 

Note .— One square of Baker’s chocolate, grated, makes 
four level tablespoons of Huyler’s powdered chocolate. 

Chocolate Cream. — Whip one and one-half cups of cream, 
sweeten to taste and add three tablespoons of grated choco¬ 
late. 

Chocolate. —• One and a half cups of sugar, grate one- 
fourth of a bar of Baker’s chocolate, six tablespoons of boil¬ 
ing water, cook to ‘ ‘ the ball. ’ ’ Beat the whites of two eggs, 
on them pour the syrup wdiile hot, beating all the time until 
it is thick enough to spread on the cake. 

Miss Hattie H. Webster. 

Chocolate. — Place two blocks of chocolate, without grating, 
in a basin over steam; wdien melted stir into it the follow¬ 
ing: one egg, or yokes of two, beaten light, with nearly one 
cup of sugar, four tablespoons of cold milk; steam until 
smooth. Flavor with vanilla. Mrs, McClary. 

Chocolate Caramel.— One cup of brown sugar, butter the 
size of a walnut, one-half cup of milk, one square of Baker’s 
chocolate melted. Boil butter, sugar and milk till it will 
form a soft ball when dropped in water, stir in water and 
beat all till glossy. Flavor with vanilla. 

Mrs, R. N. Porter. 

Chocolate. — Melt two squares of chocolate and butter size 
of walnut in a bowl over steam. When melted add first 
five tablespoons of cold milk, then the whitej of one egg 
beaten stiff and thicken with pulverized sugar which has 
been rolled smooth. Enough for three layers. 

Mrs. Agnes Haskell Seaver. 

Chocolate Filling. — One cup of milk, one-half cup of 
water, one cup of sugar, one heaping tablespoon of flour 
stirred in the sugar with three-quarters cup of Baker’s 


248 


Frostings and Fillings for Cakes 

cocoa. When milk and water are hot stir in dry ingredi¬ 
ents and cook in double boiler till thick. When cold add 
one teaspoon of vanilla. Mrs. Frederick J. Seaver. 

Chocolate Cream for Patie Cake. — For one loaf of white 
cake baked and left remaining in a long tin, take the white 
of one egg, three tablespoons of cold water, one-lialf tea¬ 
spoon of vanilla and enough sifted confectioners’ sugar to 
make thick enough to spread over the cake; one hour after 
the cake is covered spread over two squares of melted choco¬ 
late with a 'broad knife. If preferred use the cooked cara¬ 
mel covering as follows: Two cups of sugar, one-half cup 
of sweet cream, or one-half cup of milk and butter the size 
of a walnut, boil together about five minutes. When done 
add one teaspoon of vanilla and stir to a cream. Spread 
on the cake and cover with chopped walnuts or melted 
chocolate. Mrs. McClary. 

Lemon. — One cup of sugar, scant one-fourth cup of butter, 
grated rind and juice of two lemons, yolks of four eggs, 
cook until it thickens, stirring all the while. 

Mrs. W. II. King. 

Orange Jelly Frosting. — Juice of two oranges and one 
lemon, grated rind of one orange, one tablespoon of corn¬ 
starch, one cup of cold water and sugar to taste. Cook 
juices, sugar and water to the boiling point. Thicken with 
the cornstarch made smooth with a little of the orange 
juice. Stir all the time; as soon as thick take from the 
stove, add rind, and when cool spread between layers of 
cake. On top layer slice oranges and sprinkle with pul¬ 
verized sugar and pour over sweet cream beaten and sweet¬ 
ened. Mrs. M. L. French. 

Ambrosia Filling. — One-half pint of cream, whipped, one 
grated cocoanut, two eggs beaten to a froth, one cup of 
sugar, juice of two oranges and grated rind. Beat well 
together. Mrs. D. W. Lawrence. 

Marshmallow Filling. — Two cups of sugar, one cup of 
water, whites of two eggs, one-half pound of marshmallows. 
Heat the marshmallows in the oven or over steam, reserving 
a few to chop for the top. Boil the sugar and water to 
a syrup until it threads. While hot pour it on the stiffly 
beaten whites, stirring all the time. Add the melted marsh¬ 
mallows and beat until smooth. Flavor with vanilla. When 
almost cool spread on layers. Mrs. William Breed. 


249 


Frostings and Fillings for Cakes 

Cocoanut. — Stir into boiled frosting (See Boiled Frost¬ 
ing), when it is nearly cold, one cup of cocoanut, flavor 
with vanilla. One-half cup of finely cut English walnuts 
or blanched almonds may be added to the cocoanut. 

Miss Klohs. 

Apple. — One large sour apple pared and grated, juice of 
one lemon; one cup of sugar. Stir all together and cook 
three minutes. Stir in the beaten white of one egg after 
removing the mixture from the fire. When cold, spread on 
layers. 

Banana. — Pack cake with boiled frosting, and over each 
layer slice bananas a short time before serving. Also used 
with whipped cream. Mrs. H. E. King. 

Peach. — Cut up peaches in thin slices; prepare cream by 
whipping and sweetening; flavor with vanilla; put layers 
of peaches between the sheets of cake and pour the cream 
over each layer and the same on top. Mrs. Caldwell. 

Grated pineapple can be used the same as peaches. 

Strawberry. —One cup each of strawberries and granulated 
sugar, white of one egg. Beat all together a long time. 

Mrs. A. P. Moses. 

Fig. — Chop very fine eight figs and one-half cup of seeded 
raisins; beat the white of one egg with three tablespoons of 
powdered sugar ; stir in the figs and raisins, then add one 
tablespoon of grated chocolate and stir all well. 

Mrs. F. White. 

Fig.- One pound of figs chopped fine; stir in jelly or fruit 
juice until it will spread easily; add sugar if necessary. 

Mrs. W. Crooks. 

Fig.— Take three-fourths of a pound of figs, chop fine and 
put into a stew pan on the stove; pour over them two cups 
of water and a large cup of sugar. Cook all together until 
soft and smooth. When cold spread between the layers of 
the cake. Mrs. Horrigan. 

Fig.— One-half pound of figs, one cup of seeded raisins, 
one of water and three-fourths of a cup of sugar, juice of 
one-half lemon. Cook all till soft and when cool spread. 

Mrs. Eleanor Markell Proctor. 

Tutti Frutti. — One cup of sugar, one-fourth cup of water, 
white of one egg, one-fourth cup each of figs, cocoanut and 


250 Frostings and Fillings for Cakes 

walnut meats. Make boiled frosting of sugar, water and eggs, 
then add the fruit chopped fine. Miss Alice J. Watkins. 

Date. — One cup of sour cream, one cup of sugar, one cup 
of dates, stoned and cut fine. Cook together slowly until 
thick enough for filling. Mrs. Newell Rexford. 

Date (or Raisin) and Nut Filling. —• One and one-fourth 

cups of sugar, one and one-fourth cups of milk, one cup of 
dates cut quite fine, one tablespoon of flour, pinch of salt, 
one-half cup of broken walnut meats, butter the size of a wal¬ 
nut. Mix sugar and flour together, add dates, butter, salt 
and milk. Cook together till thick enough to spread on cake. 
Take from fire and when nearly cool add nuts and spread. 
This makes a generous allowance for three layers. A quarter 
or half cup of sour cream with enough sweet milk added to 
make the cup and a quarter is a great improvement and the 
butter may be omitted. Mrs. Florence Miller Main. 

Raisin. — One cup of raisins, stoned and chopped fine; 
stir into boiled frosting when partly cooled. 

Mrs. A. B. Keeler. 

Raisin. — One and a half cups of raisins, one and a half 
cups of sweet cream, one cup of sugar, one tablespoon of but¬ 
ter, two scant tablespoons of cornstarch, pinch of salt, cinna¬ 
mon, nutmeg, cloves, or other flavoring to taste. Boil twenty 
minutes, spread when cool. This may be used for pie filling 
with meringue on top, with cocoanut. 

Mrs. W. S. Lawrence. 


SMALL CAKES AND COOKIES 

Afternoon Tea Cakes. — Two eggs, one cup each of sugar, 
sour cream, and chopped raisins, one-fourth cup of citron, 
two cups of flour, one teaspoon cinnamon, one-half teaspoon 
of soda, one-fourth teaspoon cloves, pinch of salt, dash of 
nutmeg, one-half cup of chopped walnut meats. Bake in 
small patty tins. Nellie Barry. 

White Cake. — Whites of two eggs in a measuring cup — 
then melted butter to make the cup half full. Then fill cup 
with sweet milk. Pour this on two small cups of sifted flour 
and two teaspoons of baking powder, one cup of sugar, one 
teaspoon of flavoring and beat hard five minutes. Bake in 
patty pans. Mrs. Wallace C. Short. 

Bake the above cake in a shallow tin, when cold cut in 
two-inch squares or any fancy shape and decorate. 

For Washington Tea cover with white frosting and place 
a cherry in the center. 

For St. Valentine, cut heart shape and cover with pink 
icing. 

Goodwins. — Bake the above cake in small timbale molds, 
when cool cut out a round piece from the center of the top 
of each and' remove some of the cake to make wells, cut 
marshmallows in half, let them stand a few minutes in 
Marashino juice; then use with one or two cherries to fill 
the center, return the round taken out to cover the opening 
and frost. 

Lemon Queens. — Cream half a cup of butter and one of 
sugar, then add the well beaten yolks of four eggs, the 
grated rind of a lemon and two tablespoons of the juice. 
Sift together one and a fourth cups of flour and one-fourth 
teaspoon of soda and beat into the batter, then add whites 
of eggs beaten light. Bake in small tins and frost. 

Mrs. Janet Allan. 

Snowballs. — Two cups of sugar, one-half cup of butter, 
one cup of sweet milk, three cups of flour, three teaspoons of 
baking powder, whites of five eggs. Bake in deep, square 
tins. The following day- cut in two-inch squares, taking the 
outside off so as to leave it all white; take each piece on a 
fork and frost upon all sides, and roll in freshly grated 

[ 251 ] 


252 


Small Cakes and Cookies 


cocoanut. These may be varied by rolling in chocolate frost¬ 
ing prepared thickly enough to give a rough surface. 

Mrs. Mary Parmelee Olney. 

One Egg Cake. — One well beaten egg, one-half cup of 
sugar, three tablespoons of melted butter, two-thirds of a 
cup of milk, one and a half cups of flour, one teaspoon of 
baking powder. Bake in small tins. Mrs. Dan Mather. 

Date Cakes. — One cup of dates cut fine, one cup of nuts 
(pecans preferred, not too fine), one cup of granulated sugar, 
one cup of flour, one teaspoon of baking powder, two whole 
eggs and whites of three. Sift dry ingredients and add to 
dates and nuts. Add eggs beaten to a froth. Pour into a 
buttered pan one-half inch thick (the dough one-half inch 
thick), bake slowly. When done cut in squares and roll in 
powdered sugar. The best results obtained if the batter is 
spread thin. Mrs. J. Raymond Lynn. 

Date Sticks. — One pound of dates stoned and cut fine, 
one cup of nuts put through grinder, one cup each of flour 
and sugar, three well beaten eggs, one teaspoon baking 
powder. Bake in square tin, cut in strips and roll in 
powdered sugar. Mrs. Sadie Thompson Sisson. 

Marie Louise Cakes. — One-half cup sugar, one-half cup 
butter; cream together. Add yolks of two eggs, well beaten, 
two tablespoons of sweet skim milk, one-half teaspoon of 
lemon or vanilla, one teaspoon of baking powder sifted in 
two-thirds cup of flour and two-thirds cup of cornstarch. 
Add beaten whites of two eggs last. Bake in a hot oven for 
fifteen minutes in gem pans. Makes one dozen. Eat while 
fresh. 

Recipe is easily divided to make half. Mrs. Ransom. 

Chocolate Cupcakes. — One cup light brown sugar, one- 
half cup shortening, one egg, one-half cup sour milk, one- 
half teaspoon soda, one and one-half cups bread flour, two 
squares melted chocolate. Bake in cupcake tins. 

Mrs. W. C. Short. 

Russian Tea Cakes. — Three eggs, one cup sugar, one cup 
flour, pinch of salt, one cup walnut meats, chopped, one 
cup dates (cut). Mix and bake in flat tin and cut in small 
squares. Mrs. Jessie Marshall Kissane. 

Chocolate Brownies. — Cream together one cup of sugar 
and one-half cup of butter (scant), then add two squares 


Small Cakes and Cookies 


253 


of chocolate, melted, three eggs whipped lightly, one-half 
cup chopped walnuts, one-half teaspoon vanilla and one- 
half cup of flour. Spread on buttered tins and bake in a 
slow oven. Cut in two-inch squares. 

Miss Elizabeth Smith. 

Sponge Drops. — Beat to a froth three eggs and one cup 
of sugar. Stir into this one and one-half cups of flour in 
which one teaspoon of cream tartar and one-half teaspoon of 
soda have been thoroughly mixed; flavor with lemon. Butter 
tins and drop by the teaspoonful two inches apart. Bake in 
a moderately hot oven. Miss Esther H. Taylor. 

Lady Fingers. — Beat the whites of three eggs until stiff 
and dry. Add gradually one-third of a cup of powdered 
sugar. Beat the yolks of two eggs until thick and lemon 
color. Add to the first mixture. Fold in one-third of a cup 
of flour mixed and sifted with one-eighth of a teaspoon of 
salt; flavor with one-fourth of a teaspoon of vanilla or 
lemon extract. Bake in lady finger tins eight or ten minutes 
in a moderate oven. The above will make two dozen. 

Boston Cooking School. 

Cream Puffs. — One cup of water, small half cup of butter; 
let this come to a boil, then stir in slowly one cup of sifted 
flour. Remove from the stove, stirring until perfectly 
smooth. When cool beat in three eggs, one at a time, and 
beat the whole five minutes. In dropping on the tin by 
spoonfuls pile as high and roughly as possible. Bake in a 
steady hot oven until nicely brown. When cold open and fill 
with custard or whipped cream. This makes one dozen. 

Filling for Cream Puffs. — Scald together in double boiler 
two and one-half cups milk and one half cup sugar. Stir 
into this four scant tablespoons of cornstarch dissolved in 
one-half cup of milk. Cook until thick, then add slowly two 
well beaten eggs. Remove from fire, add a good pinch of 
salt, vanilla to taste and put through fine wire strainer. 
When cold, beat well with Dover egg beater and fill puffs. 

Mrs. Gertrude French Hale. 

Chocolate Eclairs. — Make paste as for cream puffs. Drop 
in pan in narrow oblongs about four inches long and two 
inches apart. Bake as cream puffs. When cold open, on 
side, fill with above custard, cover with chocolate icing. 

Icing. Melt over steam two blocks of chocolate. Stir 
into this a scant cup of sugar and six tablespoons of milk. 


254 


Small Cakes and Cookies 


Heat slowly, then boil up well. Remove from fire and beat 
till right consistency to spread on eclairs. 

Mrs. Gertrude French Hale. 

Strawberry Puffs. — One-half cup of butter, one cup of 
water, two teacups of flour; boil water and butter together; 
while boiling stir in the flour. Take off, and when cool stir 
in five eggs and one-half teaspoon of soda; drop the batter 
the size of an egg into pans; bake thirty minutes; split 
open and put in sugared strawberries or boiled custard. 

Mrs. Beman. 

Nut Cakes. — Beat the whites of four eggs very stiff; add 
two cups of powdered sugar gradually. Chop one and one- 
half cups of nuts not too fine, add these to four heaping 
teaspoons of flour, stir this into the eggs and sugar. Drop 
one-half teaspoon of mixture on greased and lightly floured 
pans. Have another one-half cup of nuts, put one-half nut 
on top of each little cake. Bake in a moderate oven. Let 
the cake cool a little before removing from the pan. 

Mrs. Edward Lawrence. 

Almond Macaroons. — Blanch one-half pound of almonds; 
when dry pound them fine; beat the whites of three eggs 
to a stiff froth; add one-half pound of white sugar and the 
almonds; flavor with extract of bitter almond; drop small 
teaspoonfuls on buttered paper placed on tin; sift sugar 
over them and bake slowly half or three-quarters of an hour. 

Mrs. R. D. Huntington. 

Cocoanut Macaroons.— One box cocoanut, two tablespoons 
cocoa. Moisten with condensed milk. Drop in small tea¬ 
spoonfuls on buttered tin and bake. Remove from tin while 
warm. Mrs. Grant Collins. 

Cocoanut Macaroons. — To the beaten whites of three eggs 
add one cup of granulated sugar and one-fourth teaspoon 
of cream tartar and beat very stiff. Add enough cocoanut 
so that the mixture will not run when dropped from a tea¬ 
spoon into pans that have been greased and dusted with 
Hour. Bake in moderate oven. Miss Mary J. Flanagan. 

Peanut Macaroons. — To the stiffly beaten whites of two 
eggs add one cup of confectioners’ sugar, two tablespoons 
of flour, one cup of shelled peanuts put through a meat 
chopper. Drop with a teaspoon on buttered tins and bake 
in a moderate oven. Miss Elizabeth Smith. 


Small Cakes and Cookies 


255 


Nut Cookies. — Whites of three eggs beaten stiff, a cup of 
brown sugar stirred in, also one heaping teaspoon of sifted 
flour and last of all one cup of very finely chopped walnuts. 
Drop by teaspoonfuls on well-buttered tins (not too many 
on a tin) and bake well in slow oven so as to brown evenly. 
Must be removed from tins while hot to avoid breaking, as 
they crisp quickly after taking from oven. 

Mrs. Maud French Englesby. 

Vanities. — Two eggs well beaten; add one-half teaspoon 
of salt, and flour to make a stiff dough; roll it as thin as 
possible, and cut in small diamonds; fry in hot lard; turn 
them the moment they come to the surface, and take out 
when the least brown; fill with jelly or sprinkle with sugar. 

Mrs. R. D. Huntington. 

English Banbury Cakes. — Make a Banbury filling as fol¬ 
lows: One cup of seeded raisins, four figs, a piece of citron 
the size of an English walnut, rind and juice of one lemon 
and one cup of sugar. Chop the fruit and lemon rind fine, 
then add the juice and sugar; mix well. Make a good 
pastry, roll out thin and cut in rounds about four inches 
across. Place a small dessertspoonful of the filling upon 
each round; wet the edges and fold over one side of the 
paste and pinch the edges together. Prick the top with a 
fork and bake about twenty minutes. The pastry may be 
cut into diamond shape and the filling put on one piece and 
covered with another, having moistened the edges. 

Mrs. George Hawkins. 

Cookies. — One cup of butter, one of sugar, two eggs, six 
tablespoons of sweet milk, one teaspoon of cream tartar 
and one-half of soda. Flour to roll very soft; cut in shape 
and bake in moderate oven. Aunt Susan Andrus. 

Cookies. — One cup of sugar, one cup of sour cream, one 
teaspoon of soda, a little salt. Flavor with nutmeg and 
essence of lemon. Flour to mix very soft. If the cream 
is not very rich add a piece of butter. Roll and cut in any 
shape desired. Bake in a medium oven. Add caraway if 
you choose. Mrs. S. A. Beman. 

Cream Cookies.- — Two eggs, two cups sugar, one and one- 
fourth cups of butter, two cups of sour cream, one teaspoon 
of soda; flavor to taste. Beat well, mix soft with flour, roll 
out and cut. Mrs. Croff. 


256 


Small Cakes and Cookies 


Sour Cream Cookies. — One cup of sugar, one egg, one cup 
of sour cream, one teaspoon of soda, a little salt. Make 
stiff enough with flour to drop from the spoon and bake 
without rolling out. Flavor with lemon and vanilla or nut¬ 
meg. Bake in moderate oven. 

Mrs. Maggie Binan Hutchins. 

Sour Cream Cookies. — Cream one-half cup of sugar and 
butter half the size of an egg, add one well-beaten egg, stir 
well. Put one-half teaspoon of soda in half cup of sour 
cream and add to the a'bove, also a little salt and flavoring 
to taste. Sift two rounding teaspoons of baking powder in 
a cup of flour, add this and enough more flour to make a 
soft dough. Roll out, cut in shape and bake in moderate 
oven. This makes fifteen cookies. Mrs. W. H. Ames. 

Maple Sugar Cookies. — One cup of sour cream, one and 
one-half cups of maple sugar, one egg, one teaspoon of soda, 
one-half teaspoon of cinnamon; flour to roll soft; bake m 
a quick oven. Mrs. R. W. Cantwell. 

Cookies. — One cup of butter, two cups of sugar, three 
eggs, one teaspoon of baking powder, one tablespoon of 
lemon, one-half cup of milk, enough flour to make a soft 
dough; roll, sprinkle with desiccated cocoanut and fine 
sugar. Cut out, and bake in moderate oven. 

Mrs. O. L. Ballard. 

Filled Cookies. — Cream together one cup of sugar and 
one and one-half cups of lard, add pinch salt, two well- 
beaten eggs and two-thirds cup of sweet milk. Put two 
level teaspoons of cream tartar and one of soda in a cup 
of flour, sift into the above and add flour enough to roll 
out. Roll thin cut out, put teaspoon of filling on one piece, 
cover with another piece, press edges together and bake in 
moderate oven. 

Filling. — To one-half cup of cold water, in which one 
tablespoon of flour is dissolved, add one cup of chopped 
seeded raisins and one cup of sugar. Cook till thick and 
add one-fourth teaspoon extract of lemon and a little lemon 
juice. Use when cold. Mrs. Bert Burr. 

Jelly Cookies. — Cream together one cup of sugar and one- 
half cup of butter, add one well beaten egg, pinch of salt, 
four tablespoons of milk in which has been dissolved one- 
half teaspoon of soda, two large cups of flour in which is 


Small Cakes and Cookies 


257 


sifted one teaspoon of cream tartar, one teaspoon of vanilla. 
Mix all together; roll thin, cut with round cutter having 
one-half with holes in center for the top of cookie, spread 
the whole cookies with jelly and place the top on this and 
bake in moderate oven. They will bake together so they will 
look like one cookie. Mrs. Newell Rexford. 

Small Souvaroff. — Beat half a cup of butter to a cream, 
gradually beat in one-fourth cup of sugar, then the beaten 
yolk of one egg, grating of orange or lemon rind and about 
one cup of flour (no baking powder or soda). Knead the 
dough slightly and roll into thin sheet (a magic cover is 
helpful). Cut into small ovals, lift with spatula to a 
buttered baking sheet and bake to a pale amber. Put two 
cakes together with fruit jelly, frost and decorate with half 
a cherry and two leaves cut from angelica or citron. Flavor 
frosting to taste. American Cookery. 

Jumbles. — One egg, one cup of sugar, one cup of better, 
two teaspoons of sweet milk, one-half teaspoon of cream 
tartar, one-quarter teaspoon of soda. Mix with flour 
enough to roll. Cut round with a hole in the middle; 
sprinkle with sugar before baking. 

Miss Amelia Greeno. 

Brown Sugar Wafers. — Two cups brown sugar, one-half 
cup each of butter and lard, two eggs, salt, and plenty of 
vanilla; two tablespoons cold water, one teaspoon each of 
soda and baking powder and flour to knead very stiff. Roll 
out thin, cut and bake a light brown. Should be very thin 
and crisp when baked. Mrs. Lucy Child Miller. 

Wafer Jumbles. — Cream a half cup of butter and three- 
fourths cup of sugar, add one well beaten egg, cup and a 
half of pastry flour and a little vanilla. Pipe the mixture 
on buttered tins in the shape of letter S. Bake in moderately 
quick oven. 

Peanut Jumbles. — Cream together two cups of sugar and 
two cups of butter, add three well beaten eggs, one-half 
teaspoon of soda dissolved in four tablespoons of sweet milk 
and six cups of flour. One and a half quarts of peanuts, 
shell, remove brown skin, chop fine and add to the above. 
Roll thin, cut with a jumble cutter and bake in a quick oven. 

Mrs. Frank Haven. 


9 


258 


Small Cakes and Cookies 


Nut Jumbles. — One-half cup of butter, one cup of sugar, 
one egg, one teaspoon of baking powder, two cups of flour, a 
pinch of salt, three-fourths cup of walnut meats coarsely 
chopped, about one-third cup of milk. Beat together the 
butter and sugar, add the egg well beaten, then the flour, 
salt and baking powder sifted together, adding the milk 
gradually so as to prevent the mixture becoming too dry. 
Mix the nuts well in and drop in spoonfuls some distance 
apart. Bake in a quick oven about ten minutes. 

Miss Katharine L. King. 

Nut Wafers.— Two eggs beaten, one cup of brown sugar, 
pinch of salt, one cup of chopped walnut meats, three even 
tablespoons of flour, one-fourth teaspoon of baking powder 
and one-half teaspoon of vanilla. Mix all together and drop 
in spoonfuls in biscuit tins. Bake five minutes in a hot 
oven. Mrs. Lucy King Allen. 

Sand Tarts.— Cream one cup of butter, add one and a 
half cups of sugar, two well beaten eggs, one-half teaspoon 
of soda dissolved in four teaspoons of sweet milk and enough 
flour to make stiff. Roll out thin, cut with a round cutter, 
sprinkle top with granulated sugar and bake. 

Miss Carrie B. Stevens. 

Shrewsbury Cakes. — Rub one cup of butter into one quart 
of flour, stir in two cups of sugar and two tablespoons of 
powdered cinnamon, add three well beaten eggs. Roll thin, 
cut into cookies and bake in a quick oven. Miss Bacon. 

Fruit Cookies for Afternoon Teas. — Cream two-thirds 
cup of butter and one cup of sugar, add two well beaten eggs, 
two cups of flour, one teaspoon of soda, dissolved in very 
little hot water, one teaspoon cloves, one teaspoon cinnamon, 
one cup of raisins cut fine, one cup of walnut or pecan 
meats cut fine, and one-half citron cut fine. Drop from 
teaspoon on well buttered pans far enough apart so that they 
do not touch when done. Add a tiny piece of citron or whole 
nut on top of each cooky. Miss Channell. 

Fruit Cookies. — Blend one cup of sugar, one-half cup of 
butter, one-half teaspoon of cinnamon and one-third teaspoon 
of cloves. Add the beaten yolks of two eggs, then four 
tablespoons of sour milk, with one even teaspoon of soda 
dissolved in it and three tablespoons of strong coffee and one 
cup of flour, one large cup of English walnut meats and one 
large cup of raisins, chopped. Add the beaten whites of tw r o 


Small Cakes and Cookies 


259 


eggs and two cups of flour; stir well and drop from teaspoon 
into greased pans having space between. Bake brown in a 
hot oven. Makes about four dozen. Mrs. Ransom. 

Fruit Drops. — One egg, one-half cup each of molasses, 
sugar and sour cream, one teaspoon each of vanilla and 
cinnamon, one-half teaspoon each of cloves and salt, two 
cups of flour, one-half cup of raisins, one teaspoon of soda 
dissolved in a little cold water and added the last thing. 
Drop in small spoonfuls on greased pan and bake in a quick 
oven. Makes three dozen. Mrs. Gertrude French Hale. 

Rocks. — Cream one cup of butter and one and a half cups 
of brown sugar, add two tablespoons of molasses, one tea¬ 
spoon of cinnamon, three well beaten eggs, one teaspoon of 
soda dissolved in a little water, two cups of flour, one cup 
each of walnut meats and seeded raisens; mix well and drop 
with teaspoon on buttered tins. 

Mrs. Annie Parmelee Channell. 

Hermits. — One and one-half cups of sugar, one cup of 
butter, two eggs, one cup of currants or chopped raisins, one 
teaspoon of soda in one-fourth cup of sweet milk, one-half 
teaspoon each of cloves, cinnamon and nutmeg. Put in flour 
as for cookies; roll thin; sprinkle with sugar before baking. 

Mrs. McClary. 

Shingles. — Cream together one-half cup of butter and 
three-fourths cup of sugar, add one well beaten egg, pinch 
of salt, one-half teaspoon ginger, flavoring to taste and three 
tablespoons sour milk in which is one-half teaspoon soda. 
Flour to roll thin. Roll in sheet, mark lengthwise with 
tines of a fork, cut in oblong strips and bake in quick oven. 

Mrs. Gertrude Skinner Washburn. 


Chocolate Cookies. — One-half cup butter, one cup sugar, 
two eggs, two squares Baker ’s chocolate melted, one teaspoon 
vanilla, two and one half cups flour, four tablespoons of 
milk, one fourth teaspoon salt, two teaspoons baking powder. 
Cream butter, add sugar and eggs and beat till very light. 
Add the rest of the ingredients and when well mixed drop 


from the spoon on a buttered tin. 


Mrs. Lucy Child Miller. 


Chocolate Cookies. — Cream one and a half cups of granu¬ 
lated sugar and one-fourth cup of butter, three-fourths cup 
of lard, two well-beaten eggs, one cup of molasses, one-half 


260 


Small Cakes and Cookies 


cup of cocoa, one teaspoon each of cloves, cinnamon and 
allspice, two teaspoons of soda dissolved in three tablespoons 
of cold water. Flour to roll out; shape with cutter and 
bake. When cold frost with an icing made of water and 
confectioners’ sugar. Mrs. Frederick J. Seaver. 

Graham Cookies. — One egg, one cup of sour milk, one-half 
cup of butter, one cup of sugar, one-half teaspoon of soda; 
make quite thick with Graham flour and drop on tins. 
Bake in medium oven. Mrs. C. A. Wood. 

Graham Crackers. — Blend three-fourths cup of sugar, 
one-fourth cup each of butter and lard. Stir in the beaten 
white of one egg, add four tablespoons of water, with one 
even teaspoon of soda dissolved in it. Mix stiff with un¬ 
sifted Graham flour, roll thin. Bake in a medium oven. 

Mrs. Ransom. 

Mysteries. — Two eggs, one cup of sugar, one-half teaspoon 
of salt, butter the size of an egg, one and one-lialf teaspoons 
of vanilla, two teaspoons of baking powder, two and one- 
half cups of oatmeal. Beat eggs light, add sugar, salt, 
butter, vanilla, then oatmeal and baking powder. Drop 
large teaspoons of dough into a well buttered tin quite a 
distance apart. Bake in slow oven till rich brown. Take 
carefully out of tin while hot. Mrs. Vilas. 

Corn Flake Fancies. — Beat whites of two eggs until stiff 
and add gradually one cup sugar and one-half teaspoon 
salt. Fold in two cups of cornflakes and one-half cup of 
cocoanut. Drop mixture from tip of teaspoon on a well- 
greased sheet. Spread into circular shape with a fork first 
dipped in cold water. Bake in a moderate oven until deli¬ 
cately brown. Remove from pan while warm. 

Miss Margaret Mall on. 

Oatmeal Cookies. — Two eggs well beaten, two cups of 
granulated sugar, three-fourths of a cup of butter; after 
measuring melt, and add to eggs and sugar, two-thirds of 
a cup of milk, one teaspoon of soda, salt, one teaspoon 
cinnamon, one cup of seeded raisins, chopped, three cups 
of oatmeal, two and one-half cups of flour, or perhaps 
nearer three, to make stiff enough to drop from spoon on a 
well-buttered tin. Mrs. Gertrude Spann Lynn. 

Killiecrankies. — Two cups rolled oats, one tablespoon 
melted butter, one cup of sugar, pinch of salt, two eggs. 


Small Cakes and Cookies 261 

Drop from spoon on greased pans and bake. Can be varied 
by adding nuts, raisins, or cocoanut. 

Mrs. Allan McDonald. 

Rolled Oats Date Cookies. — One-half cup of butter, or 

butter and lard, one-half cup each of brown sugar and 
milk, three-fourths cup of rolled oats, one and a half level 
teaspoons of baking powder and enough flour to roll out. 
Roll in a sheet about a fourth inch thick and spread one- 
half with the filling and place the other half on top. Bake 
well in a moderately hot oven and cut in one and a half 
inch squares, or dough may be cut in small shapes and 
filling put between. 

Filling .— Stone one package of dates, add one cu<p each 
of sugar and water and cook to a paste. Use when cold. 

Miss McDonald. 

Date Bars. — Use any good recipe for cookies, roll dough 
thin and cut in long narrow cakes. Fill a baking pan with 
shapes, spread each not quite to the edge with the above 
date paste, brush edges with cold water and set a second 
shape above it, pressing the two close together on the edges. 
Brush over with beaten white of egg and dredge with sugar. 
Bake well. 

Fig Bars. — Make like above using figs for the paste. 

Ginger Cookies. — One and one-half cups of New Orleans 
molasses, eight tablespoons of butter, two tablespoons of 
boiling water, two tablespoons of soda, one tablespoon of 
ginger, one tablespoon of alum; dissolve the alum in boiling 
water; mix soft with flour, roll out and shape; bake in 
quick oven. Mrs. Wells S. Dickinson. 

Soft Ginger Cookies. —Three-fourths cup of molasses, one 
cup of sour milk, one-half cup of sugar, one heaping cup 
of butter and lard mixed, two teaspoons of soda, one tea¬ 
spoon of ginger; put the molasses and milk together; stir 
in the soda, then add the butter, ginger, etc. Flour to mix 
very soft; roll half an inch thick and cut in square pieces. 

Mrs. McYickar. 

Soft Ginger Cookies. —Two-thirds of a cup of butter and 
the same of New Orleans molasses, one and one-fourth cups 
of sugar, one cup of thick sour milk, two teaspoons of soda, 
one and one-half of ginger. Flour to make very soft. 

Mrs. W. H. King. 


262 


Small Cakes and Cookies 


Soft Ginger Cookies. — Put two cups of New Orleans mo¬ 
lasses in a bowl; add one teaspoon of salt, two of ginger, 
cinnamon and cloves to taste; stir well. Take two cups — 
in one put one-third of a teaspoon of pulverized alum and 
in the other four level teaspoons of soda. Stir into the 
molasses sixteen tablespoons of melted shortening. Put six 
tablespoons of hot water in the cup with alum and the same 
with the soda; when dissolved stir the alum into the mo¬ 
lasses; have the flour ready in a sifter, then add the soda 
to the molasses and while foaming stir in flour enough to 
make a thick dough. Put the bowl with dough in the 
refrigerator. When you wish fresh ginger cookies, take 
enough of the dough to make a tin full, roll out and bake. 
This dough may be kept for a week or more. 

Mrs. H. C. Putnam. 

Drop Ginger Cookies. — Rub together one-half cup of 
sugar and one-half cup of lard and butter, add one-half cup 
of molasses, one well-beaten egg, one teaspoon of ginger, 
one-fonrth teaspoon of cinnamon, one teaspoon of soda in 
one-half cup of sour milk, two cups of flour. Stir all well 
and drop by spoonfuls on buttered tins. 

Mrs. M. J. Hepburn. 

Ginger Snaps. — One cup each of sugar and molasses, one- 
half cup each of butter and lard, one tablespoon each of 
ginger, vinegar and powdered alum, two tablespoons of 
water; boil ten minutes; put in one tablespoon of soda 
after boiling; mix enough flour, while warm, to roll stiff. 
Roll very thin and bake. Mrs. Durkee. 

Ginger Snaps. —Two well beaten eggs, one cup of sugar, 
one cup of lard and butter, one cup of molasses, one table¬ 
spoon each of soda and vinegar, one teaspoon of ginger. 
Flour to make stiff and roll as thin as possible. Bake in a 
moderate oven. Mrs. Maggie Binan Hutchins. 

Ginger Wafers. — One-half cup each of butter, sugar and 
molasses, one heaping teaspoon of ginger, a little salt. Let 
this come to a boil. Take from the fire and immediately 
add one teaspoon of soda dissolved in a little water; while 
foaming add flour to make very stiff. Roll thin as paper. 

Miss Carrie B. Stevens. 

Molasses Cookies.— One cup each of butter and sugar, 
creamed, two eggs, one cup of molasses, one tablespoon of 


Small Cakes and Cookies 263 

vinegar, two of wiater, one of cinnamon, one teaspoon of 
ginger, one tablespoon of soda, flour to mix soft. 

Mrs. Henry Miller. 

Marguerites. —To the stiffly beaten whites of two eggs 
add one cup of pulverized sugar, one cup of walnut meats 
cut up fine and one teaspoon of vanilla. Spread on square 
saltines and brown in a slow oven. 

Mrs. 0. H. Burritt. 

Kisses. —To the beaten whites of three eggs add a quarter 
of a teaspoon of cream tartar and one and one-half cups of 
granulated sugar, a little at a time, and beat very stiff. Drop 
the mixture from pastry bag or paper funnel on tins that 
have been greased and dusted with flour. Shake over a 
little ground cinnamon and bake in a slow oven. Makes 
sixty. Miss Mary J. Flanagan. 

Marguerites. — Boil one cup of granulated sugar, pinch 
cream tartar and one cup water till it forms a soft ball when 
tried in cold water. Pour it on the stiffly beaten white of 
one egg, beat till cold, then add one teaspoon vanilla and one 
cup walnut meats cut fine. Spread on saltines and bake 
light brown in moderate oven. Mrs. C. M. Redfield. 

Cocoanut Drop Cakes. — Beat the whites of two eggs 
medium stiff, and add one-eighth teaspoon cream tartar, 
three-fourths cup sugar, one-half cup chopped walnuts, one- 
half cup cocoanut and three-fourths cup of crushed corn 
flakes. Drop from teaspoon and bake on buttered tin till 
brown in a slow oven. Mrs. Florence H. Frost. 


COOKED FRUIT FOR IMMEDIATE USE 


Baked Apples. — Select firm, medium sized red apples, re¬ 
move the cores, place in baking tin, fill the center of each 
apple with granulated sugar, sprinkling a generous half cup 
of sugar over all the apples; add water to partly fill the tin. 
Bake on top of the stove slowly until nearly cooked, then 
place in oven till done. Tf more syrup is desired, remove 
apples, add a little water and sugar and cook until thick and 
pour over apples. A clove or two inserted in each apple 
before baking improves the flavor. Mrs. Belding. 

Apple Sauce. — Take two cups of sugar and one cup of 
water and boil until it threads; then place in this syrup 
one quart of winter apples, which have been pared and quar¬ 
tered, and let them cook slowly, without stiring until tender. 

Mrs. M. E. McClary. 

Apple Sauce. — Pare, quarter and core tart apples, put in 
soucepan with a little water then cover and cook until 
tender, adding sugar to taste just before removing from 
range. Tf desired the apple sauce can be strained. 

Baked Apple Sauce. — One cup of sugar and one quart of 
apples pared and cut in quarters. Bake in a covered stone 
jar or kettle in the oven one and one-half or two hours. 

Mrs. McClary. 

Sweet Apples. — Core and place apples in a flat bottomed 
granite dish. Pour in water to a depth of half the apple, 
cover and simmer till apples are about half cooked, then fill 
cores with sugar and sprinkle sugar over the apples — use a 
large cup of sugar. When cooked remove to dish and pour 
over syrup. Mrs. John Lincoln. 

Steamed Apples. — Core apples and place in granite pan, 
fill centers with sugar and sprinkle over a cup or more of 
sugar according to the number of apples. Put in a coffee 
cup of water and simmer slowly till they can be pierced with 
a fork — do not cook too soft. Lift the apples out on a 
platter. Tf the juice is not thick boil down and pour over 
apples. Tf not enough of syrup add more sugar and water. 

Dried Apples. — Take the amount of apples desired, wash 
thoroughly put in earthen dish, add sufficient water to keep 
them well covered and soak over night. Tn the morning place 

[ 264 ] 


Cooked Fruit for Immediate Use 265 

on stove in same water and simmer until tender. Sweeten 
to taste. Sugar added a while before done. 

Baked Pears. — Wash the pears (the hard kind usually 
sold for cooking) and put them into a deep earthen dish. 
For two dozen large ones allow a cupful of sugar and a 
quart of boiling water. Bake slowly for three hours. They 
are nice for tea or dessert. 

Baked Rhubarb. — Slice three cups of unpeeled rhubarb in 
a baking dish, sprinkle over it one large cup of sugar and 
bake until soft in a slow oven. This makes a nice sauce. 

Rhubarb and Bananas. — Cut six stalks of rhubarb in 
small pieces. Cover well with sugar, a little water, and put 
on stove and heat until sugar is dissolved, then add three 
bananas peeled and cut in two pieces. Cook slowly and 
when done cut the banana into small pieces. 

Mrs. Lizzie McClary Crowley. 

Orange Compote. — Take four oranges and from two peel 
a thin strip an inch wide around the oranges. Cut this with 
scissors in long narrow threads. Then peel and remove the 
pulp in sections from all the oranges. Put oranges and peel 
in earthen dish and pour over them a hot heavy syrup made 
of two cups of sugar and one of water. Cover closely to 
keep in heat. Serve when cold. 

Peaches. — Wash well, drain and cover with water, let soak 
over night and simmer till tender in same water. 

Apricots. — Prepare and cook the same as peaches. 

Prunes. — Wash well and soak in plenty of water over 
night. Put in sauce-pan in same water and let just simmer 
for several hours. If slowly cooked they will need no sugar 
as the sweetness is brought out in this slow process. Serve 
individually four or five prunes with one slice of orange on 
top, for breakfast. 

Steeped Peaches. — Wash evaporated peaches well in warm 
water. Sterilize by covering with boiling water, let remain 
three minutes. Then drain and add cold water. The quick 
variation in temperature will destroy all germ life that may 
be present. Place fruit in earthen jar, cover with water and 
soak from eighteen to twenty-four hours. Unless the fruit 
was green when picked, it will be tender, plump, bright and 
of good flavor at the end of twenty-four hours. 

Mr. Sherwood P. Snyder. 

Steeped Prunes. — Prepare as above. 


PRESERVES, JELLIES AND CANNING 


General Directions for Preserving*.— All fruits for can¬ 
ning should be well grown and not over-ripe; vegetables 
should be 3 ’oung and tender. Both should be canned as 
soon as gathered. Do not try to handle too large quantities 
at once. Many vegetables and some fruits require blanch¬ 
ing. This consists of plunging them into boiling water for 
about five minutes, then quickly in and out of cold water. 
All jars and rings should be perfectly sterilized. For the 
long cooking or cold-pack method, place rings on jars, fill, 
add water or syrup, adust covers, and put up first clamp. 
Then place jars on rack in boiler or canner with hot water 
up to the neck of jars. (This is known as the hot water 
bath.) Cover boiler. Count cooking period from time 
water begins to boil vigorously. Water must be kept boiling 
through entire period. Most vegetables require cooking 
from three to four hours. Fruits, shorter periods. Before 
the last quarter of cooking period, be sure rubbers are firm, 
fasten second clamp and cover jars to the depth of an inch 
with boiling water. Complete cooking, remove jars from 
bath and cool. Fruit for jellies should especially be gath¬ 
ered when a bit under-ripe, and used at once. A clear, dry 
day is best for jelly-making. Some fruits — strawberries, 
raspberries, cherries and peaches, for instance — contain so 
little pectin that their juices should be mixed with currant, 
apple or rhubarb juice (about three parts to one part of 
currant, etc.). Or, the commercial pectin known as Certo 
may be used to make these juices jelly. 


Strawberry Preserves.— Take in the proportion of one 

pound of sugar to one quart of berries, put the sugar on 
the berries and let stand over night. In the morning put 
them on the stove and cook until the berries are cooked 
through. Skim out the berries, put into jars, have the 
jars a little more than half full, cook the syrup until it 
will almost jelly when cold (try in a saucer), add to the 
berries; put the jars on their .side to let the berries thor¬ 
oughly mix with the syrup. Mrs. Ralph. 


Strawberry or Raspberry Jam.— For each pound of fruit 
allow a pound of sugar. Mash the fruit in the kettle. Boil 
hard for fifteen minutes; then add the sugar and boil live 
minutes. 


Put in glasses. 


Mrs. AV. II. King. 


[ 266 ] 


267 


Preserves, Jellies and Canning 

Strawberry Sunshine. — Place one quart of strawberries 
in a saucepan and sprinkle over one quart of sugar. Put 
over a very slow fire and as juice forms slip a spoon under 
very carefully so as not to break the berries. When it 
comes to a boil let boil very rapidly for fifteen minutes; 
then pour out on shallow dishes and stand in sun for three 
days. Put in glasses and seal. Make when the berries first 
come. Mrs. M. J. Hepburn. 

Strawberry Jelly Preserves.— Use firm, perfect, slightly 
under-ripe fruit. Lay aside about half, and press the juice 
from the rest. Strain, and to each pint of juice allow one 
pound of sugar. Weigh the berries, put aside and add to 
them the same weight of sugar. Boil the juice about twenty 
minutes, add the sugar, which should be heated in the oven, 
and boil fifteen minutes longer. Add the mixed fruit and 
sugar to the jelly and simmer a few minutes longer. Seal 
when cold. Table Talk. 

Cold Raspberry Jam. — Put the berries in an earthern dish 
and jam with a wire potato masher; add one pound of 
sugar for each of fruit; stir thoroughly, and put into cold 
cans immediately; seal tight. Mrs. McClary. 

Gooseberry Jam. — Put the gooseberries into a porcelain 
lined kettle, put over a moderate fire until thoroughly 
heated, then add an equal weight of sugar and cook till 
thick. Gooseberries and strawberries in equal weight make 
a delicious jam, or gooseberries with raspberries. 

Mrs. McClarv. 

•/ 

Gooseberries or Currants, Canned. — Pour pounds of 

fruit, three of sugar, one pint of water; cook until they com¬ 
mence to break. Seal while hot. This quantity will fill 
four pint cans. Mrs. George Sabin. 

Cold Strawberries. — Pick over firm, fresh berries, rinse 
and drain well. To three cups of berries take two of sugar 
and place in earthen bowl, mix well and put into refrigerator 
until morning. Then stir well and carefully; put into cold 
cans, press out the air with silver knife (it will take a long 
while), seal. Wipe off the cans and cover with three thick¬ 
nesses of paper so no light will touch the fruit. Keep in a 
cool cellar. Mrs. McClary. 

Currants, Cold. — To one pound of fruit allow one of sugar. 
Mash the currents, stir in the sugar thoroughly and let stanu 


268 


Preserves, Jellies and Canning 

till dissolved; in the morning put into cold glass cans, fill 
to overflowing, put on the rubbers and seal. 

Cherries. — Allow three-fourths, or one pound, of sugar to 
each pound of cherries. Make a syrup of one-half pint of 
water to three pounds of sugar. Pit the cherries and cook 
in the syrup a few moments, then skim them out and fill the 
heated jars half full with the cherries. Let the syrup boil a 
few minutes, thoroughly skim and while hot fill the jars and 
seal. Mrs. McClary. 

Preserved Peaches. — Pare the peaches. For every pound 
of fruit take three-fourtlis of a pound of sugar. Make a 
syrup with one cup of water to each pound -of sugar; boil 
and skim. Add the peaches and cook until they look clear 
and transparent. Fill the cans at once. Preserved peaches 
are much better left whole, especially if the flavor of the pits 
is liked. Mrs. George Hawkins. 

Pineapples. — Grate, chop or grind the pineapples fine. 
For each pound of fruit add tliree-fourths of a pound of 

sugar. Boil ten minutes and then can. This is nice for 

sherbet or punch. Mrs. McClary. 

Quinces. — Pare, quarter and core the fruit, taking out the 
hard place around the core; boil in clear Tvater, or steam, 
until tender. For one pound of fruit allow three-fourths 
of a pound of sugar, and one pint of water for three pounds 
of sugar; when the syrup is boiling hot put in the fruit, 
and cook very slowly; equally good with part sweet apples. 
Seal in glass jars. 

Grape Preserves. — Press the pulp from the skins; put the 
pulp in a preserving kettle and boil it a few moments, then 
strain through a colander to separate the seeds — add the 
pulp to the skins and weigh; allow three-fourths of a pound 
of sugar to one pound of fruit. Cook slowly from one-half 
to three-fourths of an hour. Put in jars. 

Mrs. George Hawkins. 

Preserved Plums. — Preserve plums the same as peaches. 
Remove the skin from them or not; if left on it is likely to 
crack open and come off if boiled too long. To prevent this, 
in a measure, prick the plums in several places with a fork 
before cooking. Mrs. Belding. 

Preserved Pears. — To one pound of fruit allow one-half 
pound of sugar, three-fourtlis cup of cold water. Let sim- 


269 


Preserves, Jellies and Canning 

mer slowly, say several hours, u'ntil a golden brown, after 
which put in glass jars. Mrs. George Hawkins. 

Ginger Pears. — Eight pounds of pears, pared and cut in 
quarters, eight pounds of sugar, one-fourth pound of green 
or white (dry) ginger root, juice of four lemons and the yel¬ 
low rind pared thin and cut into long strips and one tumbler 
of water. Put all together and boil till the fruit is a rich 
amber color, cooking slowly at first to melt sugar. 

Mrs. Harron. 

Chipped Pears. — Eight pounds of pared pears sliced very 
thin, eight pounds of sugar, one-fourth pound of preserved 
ginger cut into small pieces, juice of three lemons, the yellow 
rind pared thin and cut in tiny bits and one pint of water. 
Boil slowly till thick. Place in glasses. 

Pumpkin Chips. — Pare and slice a good rich pumpkin, 
cut pieces into thin slices about twice as long as wide. Allow 
to each pound of pumpkin one pound of sugar, one gill of 
lemon juice and the grated rind of a lemon. Sprinkle over 
the pumpkin about half of the sugar; add lemon juice, cover 
and let stand over night. Next day add the rest of the 
sugar, put over the fire and boil slowly until chips are trans¬ 
parent. Take out pumpkin and spread on dishes to cool; 
cook down syrup, being careful not to burn. Put pumpkin 
when cold into jars and pour over boiling syrup and seal. 

Aunt Olive Wilson. 

Preserved Apples and Ginger. — Four pounds of chopped 
and pared sour apples, the same amount of sugar, two lemons 
and one-half ounce ginger root. Chop lemons fine, omitting 
seeds, and grate the ginger root. Preserved ginger may be 
used. Put all together and cook till apples are clear. Place 
in jars and seal when cold. 

Currant Sauce. — Five pounds of sugar, five pints of cur¬ 
rent juice, two pounds of raisins, juice and pulp of four 
oranges, and chopped rind of two oranges. Boil twenty 
minutes. Cut the peel very fine instead of chopping. 

Mrs, Frank Haven. 

Currants and Fruit. — Three pounds each of currants and 
sugar, two oranges and three-fourths pound of seeded raisins. 
Remove seeds and put oranges through meat chopper, add 
to them one and a half cups of water and let stand over 
night, then cook till peel is transparent, add sugar, raisins 


270 


Preserves, Jellies and Canning 

chopped fine and currants. Cook thick and put in glasses. 
Good with meat. Mrs. George Hawkins. 

Bar-le-Duc. — Make a syrup of two pints of sugar to one of 
cold water, boil five minutes. Measure the syrup, put in 
kettle over the fire and when boiling add to it equal measure 
of strained red or white currant juice. When this jellies, 
add seeded garden currants which have been carefully opened 
with fine sharp wooden blade or quill. Add to one pint of 
the syrup, one pint of the currants, and so on. Let boil up 
once and remove; pour into jars and set, uncovered, in a 
dark, dry, cool place for five or six days, then seal. 

Rhubarb and Orange. — Cut enough rhubarb in small 
pieces to make a generous quart, add two cups of sugar, the 
pulp and juice of two large or three small oranges, a part 
of the yellow peel pared off thin and cut in threads with 
scissors and a fourth cup of water. Put in a casserole and 
stir well to mix sugar and fruit. Place dish covered in oven 
and bake till tender, uncover and cook till edges begin to 
yellow. Can be cooked to a heavier syrup and sealed in 
glasses. Mrs. George Hawkins. 

Rhubarb Conserve. — Six pounds each of sugar and rhu¬ 
barb, one-half pound of pecan or walnut meats, chopped fine, 
three oranges, both pulp and rind, juice of three lemons. 
Boil all slowly until quite thick excepting nut meats, which 
are added upon removing from the fire. 

Mrs. Alice Shepard Fuller. 

Cherry Conserve. — Three pounds of raspberries, four of 
cherries and four and a half of sugar. Put cherries in a 
little water and cook till stones separate from pulp. Press 
through colander to remove stones, then pitt fruit and sugar 
over fire and cook twenty-five minutes or till thick. 

Mrs. Dan Mather. 

Grape Conserve. — Wash and stem Concord^ grapes, cook 
till soft, then drain through jelly bag. To every three pints 
of juice add the pulp and finely chopped rind of three 
oranges and three-fourths pound of seeded raisins. Boil this 
about one-half hour. Add three pounds of sugar and boil 
from six to ten minutes or till it jellies. 

Cherry Conserve. — Four pounds each of cherries and 
granulated sugar. One-fourth pound each of English wal¬ 
nut meats and blanched almonds. Two lemons sliced very 


271 


Preserves, Jellies and Canning 

thin, the grated peel of one. Cook cherries and sugar one 
and one-half hours. Add the remaining ingredients and cook 
one-half hour. Miss Ellen Van Cleef. 

Peach Conserve. — To four pounds of peaches pared and 
stoned, add a chopped pineapple, the grated rind and pulp 
of one orange and lemon. Leave a few pits in peaches and 
cook to get flavor, remove pits and add the other fruit and 
cook till soft. To each pint of fruit add one of sugar and 
cook till thick, stirring often. Put in glasses or cans. 

One-half pound of blanched and chopped almonds may be 
added or one-half pound of seedless raisins. 

Mrs. George Hawkins. 

Fruit Conserve. — Six large peaches, four large plums 
(blue), two pears, one-half pound of white grapes. Pare 
peaches, pears and plums and cut in pieces, seed grapes and 
cut in halves. Cook all together with an equal weight of 
sugar till thick. Seal in cans. Mrs. Janet Allan. 

Pineapple and Strawberry Conserve. — Use equal parts of 
pineapple, strawberries and sugar. Cut the pineapple quite 
fine. Cook on the back of stove one hour or till quite thick. 

Mrs, H. H. Hickok. 

Plum Conserve. — Four pounds of plums, after pitting, two 
and one-half pounds of sugar, three oranges, and nut meats. 
Boil till thick and add nut meats just before removing from 
the fire. Mrs. Anna Bristow Kellas. 

Pear Conserve. —> Three pounds of pears, three of peaches, 
one of English walnut meats, one of raisins, six of sugar, 
four oranges (rind of two) and three lemons. Peel and cut 
pears and peaches into small chunks, add sugar and let 
stand over night. Pour off juice and cook till a little thick, 
then add nut meats, oranges, lemons, raisins that have been 
run through the food chopper and then add the pears and 
peaches. Cook until thick. Miss Ellen Van Cleef. 

Strawberry and Rhubard Conserve. — Take three quarts 
of rhubarb, cut fine, one quart of strawberries, and two quarts 
of sugar. Mix above together and boil until liquor forms a 
heavy syrup. Place in jars. 

Peach and Prune Conserve. — Boil together slowly six cups 
of sliced peaches, two of sliced cooked prunes, four of sugar, 
grated rind of one orange and one lemon, also juice of both. 
Add one-half cup walnut meats if desired. 

Mrs. Margaret E. Turner. 


272 


Preserves, Jellies and Canning 

Prune Marmalade. — Take two pounds of prunes, wash 
thoroughly, soak in cold water for two hours, remove pits, 
add to prune pulp two oranges cut fine, one small cup of 
seeded raisins, weigh, add same weight of sugar and cook 
for twenty-five minutes in the same water that prunes were 
soaked, then add one cup of chopped walnut meats and put in 
jars. Mrs. Jessie Marshall Kissane. 

Orange Marmalade. — Two oranges, two lemons, sliced 
very thin, and one quart and small pint of water to every 
pint of fruit. Let stand twenty hours. Cook one hour and 
then let cool. This makes about two and a half quarts of 
mixture; add two quarts of sugar and boil one hour. 

Mrs. Mabel Lawrence Lincoln. 

Orange Marmalade. — Two bitter oranges (Seville), two 
sweet oranges, two lemons. Slice the fruit very thin, add 
three pounds of water to each pound of fruit. Let stand 
(in earthen or porcelain ware) twenty hours. Boil one hour 
(uncovered). Let cool, then weigh the mixture and to each 
pound add three-fourths of a quart of sugar. Boil one hour, 
then pour into glasses. Fills about twelve. Mrs. Ransom. 

Grape Fruit Marmalade. — One grape fruit, one orange 
and one lemon. Take out seeds and put all through a food 
chopper, then add three times the amount of water and let 
stand over night. Next morning boil ten minutes and let all 
stand over night, then add one pint of sugar to each pint of 
fruit and cook from two and three-fourths to three hours. 
This will make about twenty glasses. 

Mrs. Frederick J. Seaver. 

Grape Fruit Marmalade. — One grape fruit, one orange, 
one lemon. Shave as thin as possible, rejecting only the 
seeds and center membrane. Measure, and to each pound 
of fruit, add one quart of cold water. Let stand twenty-four 
hours. Boil twenty minutes, let stand twenty-four hours. 
Measure and to each pint of fruit use a pound of sugar. Boil 
fruit ten minutes, add sugar hot. Boil from thirty to forty- 
five minutes, watching closely not to pass the jellying point. 
Test as you would apple jelly. 

Mrs. Florence Channell Massey. 

Orange Jelly Marmalade.— Remove yellow peel from six 
large perfect naval oranges and from three fine crisp lemons. 
Cut with shears into very narrow shreds. Put oranges and 
lemons, cut up, into cheesecloth hag. Weigh this together 







273 


Preserves, Jellies and Canning 

with shredded peel and juice of a fourth lemon. Add a quart 
of water to each pound of fruit. Let stand in earthen bowl 
over night. Then cook till peel is tender. Lift out bag of 
fruit allowing all juice to drain from it. To entire amount 
of juice in which are the shreds of peel add pound for pound 
of sugar and boil rapidly till a soft jelly when tried on cold 
plate. Mrs. Gertrude French Hale. 

Kumquat Marmalade. — One box of kumquats and two 
lemons. Wash the fruit, halve the kumquats lengthwise, 
remove seeds and with scissors cut the pulp and peel into 
threads, peel the lemons, cut the peel into threads and the 
pulp into thin slices. Put the seeds into a cup of warm 
water and the fruit into four quarts of cold water and let 
stand over night. In the morning add the water from the 
seeds and cook the fruit moderately fast till tender, about 
one hour. Set aside till the next day. Measure the mixture 
and allow three-fourths cup of sugar to each cup of fruit. 
Bring the fruit to the boiling point, add the sugar and cook, 
stirring occasionally till like jelly. Makes twelve glasses. 
The seeds may be put in a muslin bag, suspended from the 
side of the kettle and cooked twenty minutes. 

Mrs. George Hawkins. 

Grape Marmalade. — Stem and wash not over ripe grapes, 
put in preserving kettle with a little water, just enough to 
keep from scorching, heat slowly, stirring frequently until 
the skins burst; remove from the fire and rub through a wire 
strainer, not too fine but fine enough to hold the seeds. 
Measure pulp and add an equal quantity of sugar, return 
to the fire to dissolve and thicken. Turn into glasses. To 
obtain the best results with marmalade or jellies make in 
small quantities. Mrs. W. B. Clark. 

Tomato Marmalade. — Five pounds of tomatoes, four of 
sugar, two lemons and two teaspoons of grated ginger root. 
Peel and slice tomatoes, cut lemons in thin slices, add ginger 
root, put in kettle on fire and cook one hour, then add sugar 
and cook till thick. Mrs. Ayers. 

Crab Apple Marmalade. — Partly peel the apples, then 
quarter and core them. Use one pound of sugar to a pound 
of fruit and let stand together over night. In the morning 
put on the stove and let come to a boil; then set back and let 
it simmer for three hours, stirring occasionally. To every 
eight or ten pounds of fruit add, when you put on the stove, 


274 


Preserves, Jellies and Canning 

two cut-up lemons. Turn into glasses. Take the crab apples 
when they are first ripe and juicy. Mrs. W. TI. King. 

Peach Marmalade. — Twelve peaches mashed, the juice, 
pulp and outside skin of four oranges, and two lemons, after 
removing the white part put the skin through a meat grinder. 
Use a cup of sugar to a cup of fruit and pulp and cook three- 
quarters of an hour. Mrs. Gertrude Spann Lynn. 

Cider Apple Sauce. — Four pounds of dried sweet apples, 
six gallons of new cider. Boil the cider one hour and a half 
before putting in the apples. When nearly done put in two 
and one-half coffee cups of sugar. Cook until done. 

Mrs. H. J. Dudley. 

Apple Butter. — Boil new cider down to one-half. Pare 
and quarter enough sweet apples to fill up the cider. Boil 
slowly with frequent stirring till consistency of marmalade, 
keeping covered. Cinnamon may be added twenty minutes 
before taking from fire. Put in jars when cold. 

Dorcas Recipes. 

Peach Butter or Jam. — Pare and stone peaches, allow 
three-fourths pound of sugar to each pound of peaches. Put 
them in a porcelain kettle, add a cup of water, mash and stir 
till cooked. Then add the sugar and boil twenty minutes, 
stirring constantly. When cold put in jars. 

Currant Jelly. — To one heaping quart of fruit put a small 
cup of w r ater. Put the fruit in a preserving kettle and cook 
to a pulp; then put in a bag and drain — do not squeeze. 
To each pint of juice allow one pound of sugar. Cook from 
three to eight minutes. One pint of currants makes one 
glass. Mrs. Jane Jones. 

Currant Jelly. — Use currants when they first ripen; jam 
them and drain through a bag twice without squeezing; allow 
a pound of sugar for a pound of juice; when the juice boils 
put in the sugar and let it thicken; then pour into glasses. 

Mrs. R. D. Huntington. 

Spiced Jelly. — To one quart of currant jelly add one tea¬ 
spoon of cinnamon and one-half teaspoon of cloves. 

Grape Jelly. — Take grapes before they are thoroughly 
ripe, put them in a porcelain kettle and mash, when soft put 
in a bag and drain out the juice. Allow a pound of sugar 
to a pint of juice; boil the juice twenty minutes; put in the 
sugar and stir till dissolved and boil a moment. If the fruit 


275 


Preserves, Jellies and Canning 

is over ripe it will never be a firm jelly. It is difficult to 
make jelly of some grapes but sour apple juice added will 
make the jelly firmer. Mrs. George Hawkins. 

Cherry Jelly. — Wash the cherries and cook, with only 
enough water to keep from burning; cook until soft. Pour 
out the juice, strain, cook about twenty minutes, strain again 
and add one pint of sugar to each pint of juice, and boil 
about five minutes. Place in glasses. 

Blackberry Jelly. — Use fruit when beginning to turn. 
Put in kettle with a little water, crush with potato masher, 
cook slowly, stirring and pressing occasionally until berries 
are soft. Strain and add scant pound of sugar to a pint of 
juice and cook until it jellies when tested. 

Miss Jean Hawkins. 

Elderberry Jelly. — Remove elderberries from stems, wash 
and cook till soft, then put in bag and let drip. To eight 
pints of elderberry juice add half as much green grape pulp. 
Cook twenty minutes, skim and add one pound of sugar to 
every 7 pint of liquid. Let this boil three minutes, skim and 
pour into glasses. Mrs. Frances Whipple Ames. 

Gooseberry Jelly. — Take green gooseberries and heat thor¬ 
oughly ; put in a bag and drain out all the juice. Strain and 
measure, allowing a pound of sugar to a pint of juice. Boil 
ten minutes and place in glasses. 

Apple Jelly. — Wipe apples, remove stem and blossom ends 
and cut in quarters. Cover with cold water and cook slowly 
until apples are soft; drain and boil twenty minutes; add 
an equal quantity of heated sugar, boil about five minutes, 
skim and turn into glasses. 

Apple Mint Jelly. — Make apple jelly as above. Take a 
large bunch of fresh mint, wash and bruise some of the leaves 
by pressing between the fingers. About five minutes before 
the jelly is done, hold the mint in hand and pass it several 
times through the jelly until the desired strength of the mint 
flavor is obtained. If you wish the jelly a green color add 
some vegetable green paste with a little lemon juice. 

Mrs. George Hawkins. 

Crab Apple Jelly. — Wipe apples clean, take out the stem 
and eyes, cut in halves and put in a preserving kettle with 
water enough to cover and boil without touching until per¬ 
fectly soft. Pour into a straining bag, do not press. Strain 


276 


Preserves, Jellies and Canning 

the juice again and measure. To every pint of juice add a 
pound of sugar. Let the juice boil one-half hour before add¬ 
ing sugar, meantime warming the sugar; add sugar to juice 
and boil until it jellies. Strain it into glasses through a wire 
sieve. Mrs. Mary L. Allen. 

Crab Apple Jelly. — Remove the stems and blossoms from 
the fruit; cut in two and put in a porcelain kettle with water 
to nearly cover; cook until soft; put in a flannel bag and 
drain; for each pint of juice allow one pound of sugar; boil 
the juice ten or fifteen minutes; skim thoroughly; heat the 
sugar in the oven and add to the juice, then let it just come 
to a boil and strain into glasses. Mrs. Brennan. 

Thorn Apple Jelly. — Select fresh, not over ripe fruit, wash 
and put in kettle with cold water to cover. Boil, mash and 
strain and finish same as crab apple jelly. 

Mrs. L. F. Hutchison. 

Barberry Jelly. — Pick over and wash berries. To every 
four quarts of barberries allow three pints, scant, of water 
and eight quartered and cored sour apples. Put in preserv¬ 
ing kettle and boil slowly until fruit is soft, then turn into 
a bag and let drip. Boil fifteen minutes, skimming if neces¬ 
sary, then add cup of sugar to every cup of juice. Cook until 
it jellies then put into glasses. 

Canned Strawberries. — Pick over and wash strawberries, 
drain well and place in cans. When filled put cans into a 
kettle of cold water and let come to a boil and boil for five 
minutes. Have ready a thick syrup allowing three cups of 
sugar and one pint of water for a quart can. Pour over 
the strawberries and seal. Mrs. Newell Rexford. 

Canned Blackberries. — Four quarts of berries and two 
pints of sugar. Place sugar and berries in a preserving 
kettle, let stand several hours, then cook slowly until the 
boiling point is reached; boil five minutes; fill sterilized jars 
and seal. Lowney. 

Canned Raspberries. — Fill jars with large fresh berries, 
put on covers loosely, set in a moderate oven; when the 
berries have settled two inches take jars out of the oven and 
cover with syrup. To each pound of fruit allow three-fourths 
of a pound of sugar and one-half cup of water; make into a 
syrup and fill the jars while hot, then seal. 

Mrs. George Hawkins. 


277 


Preserves, Jellies and Canning 

Canned Raspberries. — Fill cans with berries, being careful 
not to crush. Make a syrup of one and one-half cups of sugar 
to every pint of fruit and only enough water to melt the 
sugar. Pour over the berries while syrup is boiling; seal, and 
place at once in boiler of boiling water and set away to cool. 
Do not remove cans from water until it has cooled. 

Mrs. Grace Munger Cantwell. 

Blueberries for Pies. — Pick over fresh blueberries, wash 
and put in preserving kettle. The water from washing will 
be sufficient for cooking if donej carefully. When thoroughly 
boiled fill sterilized jars and seal. 

Mrs. Gertrude French Hale. 

Canned Pineapple. —-Pare and slice the pineapple. Put 
into cold water and cook slowly till tender, then take out and 
drain. Have ready a thick syrup allowing two cups of sugar 
and one pint of water for a quart can. Drop the pineapple 
into this syrup for five minutes, then put pineapple into 
heated cans, pour over the syrup and seal. 

Mrs. Newell Rexford. 

Canned Citron. — Peel citron and cut into small pieces. 
Cook till clear in cold water to which one-fourth teaspoon of 
pulverized alum has been added. Have ready a syrup made 
of one pint of water, three cups of sugar, one lemon sliced, 
and one cup of raisins. Take citron out of water and drain, 
then put into syrup and cook clowly for five minutes. Put 
into heated cans and seal. Mrs. Newell Rexford. 

Canned Rhubarb. — Prepare the rhubarb as for pies, pour 
over boiling water, pour off and add enough water to barely 
cover,, cook till tender. Put into cans hot and seal. Be sure 
to take off all the scum. 

Canned Rhubarb. — Peel and cut the rhubarb into short 
pieces, pack tightly in jars. Fill with cold water and as the 
water soaks in add more letting the water flow over the tops 
of the cans. Put on covers, seal and put away for winter use. 

Canned Peaches. — Pare and place them on a plate in the 
steamer over boiling water, keeping them tightly covered; 
steam till they can be easily pierced with a fork; put them 
into heated cans, keeping the cans in hot water until sealed; 
make a syrup in the proportion of one pint of water to each 
pound and a half of sugar, and allowing three-quarters of a 
pound of sugar to each of fruit. Pour over the fruit the hot 
syrup and seal. 


278 


Preserves, Jellies and Canning 

Pears put up the same way allowing but one-half pound of 
sugar for each of fruit. Mrs. McClary. 

Canned Peaches No. 2. — Make a syrup in proportion of 
one and one-half pounds sugar to one quart water and boil 
hard twenty-five minutes, skim and cool. Sterilize cans and 
rubbers. Put rubbers on can. Wipe peaches with cloth, 
pare, halve and remove pits, except two or three for each can. 
Fill can with fruit as soon as pared and cover with cold 
syrup. Put on cover but do not seal tight. When cans are 
filled put in boiler with rack in bottom, fill with cold water 
to within one inch of top of cans. Put cover on boiler tight 
and boil ten or fifteen minutes, according to ripeness of fruit. 
Then remove one can at a time, take off cover, fill with hot 
syrup and seal. Do not put hot cans in cold draft. Peaches 
may be plunged in hot water for a minute, then in cold to 
remove skins more quickly than by paring. 

Mrs. George Hawkins. 

Canned Apple. — In the fall take ripe apples, pare, core 
and place in kettle with water enough to keep from burning; 
cook to a pulp. While hot, fill the cans full, shaking the cans 
to settle the apple, also remove all air bubles; seal when hot. 
Good for pies in the winter. 

Baked Pears, Canned. — Pare enough hard pears, leaving 
on the stems, to fill a three-quart earthen jar or kettle. 
Sprinkle over three cups of sugar, add a cup of water, cover 
closely and bake in a moderate oven eight hours or more. 
Fill cans with pears, pour over syrup and seal. 

Fruit Juices. — Syrup left from canning may be utilized 
for jellies and sherbets. If not wanted for immediate use can 
and seal while hot. 

Canned Tomatoes. — Select medium sized ripe tomatoes, 
turn boiling water over them and peel. Put tomatoes into 
cans and place in kettle of cold water and let come to a boil. 
Boil ten minutes. Fill cans with boiling water and seal. 

Mrs. Newell Rexford. 

Canned Tomatoes. — Scald the tomatoes, peel and slice, 
put them in a porcelain kettle and boil thirty minutes or 
longer (some prefer them only well heated, others like most 
of the water evaporated). Put them boiling hot into the 
jars, fill to overflowing, remove all air bubbles, put on the 
rubbers and lids, fasten and when cold keep in a dry dark 
closet. 


279 


Preserves, Jellies and Canning 

Asparagus, Canned. — Can in whole lengths or cut as de¬ 
sired. Wash, pack in cans, filling to within one inch of the 
top and cover with cold water and add one teaspoon of salt 
to each quart jar (less if the stalks are uncut as the quantity 
of asparagus is less to a jar), put on covers but do not fasten. 
Place cans on rack in a wash boiler, fill to within two inches 
from top of jars, bring to boil and let boil three hours. Then 
fill jars with hot water if needed; fasten lids, cover over the 
tops of jars with boiling water, let boil thirty minutes and 
then let cool in the water. Mrs. Robert C. Stevens. 

Canned Corn. — To nine cups of corn cut from the cob 
add one cup of sugar, one-half cup of salf, one-fourth cup of 
water. Cook ten minutes and can while boiling hot and seal. 
When wanted for table use, soak over night in cold water, 
pour off the water and put on a little more before putting on 
the stove to cook. Add cream and season as usual. 

Mrs. C. L. Rexford. 

Canned Corn. — Cut freshly picked corn from the cob. 
Pack solidly into sterilized jars at once, filling jars to within 
an inch of top. Add teaspoon of salt to each quart jar, 
place on new rubber and top and half seal. Place jars in 
boiler on canning rack, surround with cold water to within 
three inches of top of jar. After water starts to boil, boil 
steadily for three hours. Then completely seal the cans. 
Cover with sufficient boiling water to entirely cover the jar 
and boil for one hour more. Remove from boiler in a warm 
room free from drafts and let cool. 

Mrs. J. R. Duffield. 

Canned Peas. — Shell fresh, tender green peas. Put them 
into sterilized jars, adding one teaspoon salt to each quart 
jar, fill jar with cold water. Put on new rubber, cover and 
one clamp. Proceed as with canned corn. 

Mrs. J. R. Duffield. 

Canned Beans. — Cut strip. from each side of bean to 
remove string and break into pieces. Put beans in water, 
season with salt, bring to boil and boil hard twenty minuftes. 
Fill jar and to a quart jar add a tablespoon of hot vinegar 
and seal. To use, rinse beans in cold water and cook as fresh 
beans. Mrs. George W. Robb. 

Canned Beans. — Cut beans in about one inch pieces. To 
a pint jar put one small half teaspoon of salt in the bottom 
of jar, wash beans, pack jar full and fill with cold water. 


280 


Preserves, Jellies and Canning 

Put on cover and fasten down. Put into a boiler with rack 
in bottom and fill with water up to within one-fourth top 
of jar. Boil three and one-half hours, then unfasten and 
put on rubbers. Seal again for future use. Mrs. Creque. 

Canned Pumpkin. — Pare pumpkin, remove seeds and stew 
till soft and dry. Put through colander and add sugar, a 
little salt, cinnamon, nutmeg and ginger to taste. Cook till 
thoroughly heated, put in glass jars and seal. When ready 
to make pies add milk and eggs. 

Mrs. William Watson. 

Canned Beets. — One peck of small beets boiled, then 
pared. Put into cans heated in hot water. Bring to a boil 
one quart of cider vinegar, five quarts of water and one 
cup of coffee sugar. Pour over the beets and seal. 

Mrs. Newell Rexford. 

Canned Beets. — Select very small beets, boil as for table 
use, place them in hot jars; pour over a weak vinegar made 
in proportions of one cup of vingar to three of water and 
four tablespoons of sugar; seal hot. Beets so prepared are 
more appetizing in salads, and make a dainty garnish cut 
into form. Mrs. Robert C. Stevens. 

Canned Peppers (Sweet). — Cut in quarters, remove seeds 
and boil until tender in water to which a little salt has been 
added. Pack in well sterilized cans. Have ready a syrup 
made of one cup each of sugar, water and vinegar. Pour 
over peppers while hot and seal cans. 

Mrs. Anna Bristow Kellas. 

Canned Peppers (Salt). — Remove seeds, quarter and place 
in sterilized cans. Then pour over the peppers boiling water 
to which salt has been added, using a tablespoon of salt 
to a quart of water. Seal. 

Mrs. Anna Bristow Kellas. 

New Zealand Spinach. — Wash thoroughly and boil in 
water one-half hour, then fill sterilized cans packing solid, 
put on rubbers and covers but do not seal. Put cans in a 
steamer and steam one-half hour and seal. 

Mrs. Carrie Greene. 

To Preserve Cider. — Put sweet cider in strong bottles, 
filling them to the lower curve of the neck. Use two-quart 
bottles, if possible, as more cider is thus preserved for the 
same effort and time. Set bottles in wash boiler, separating 


281 


Preserves, Jellies and Canning 

them by cloths to prevent breaking and place thin strips of 
wood on the bottom of the boiler. Fill the boiler with 
water about the temperature of the cider as far as the neck 
of the bottles and heat slowly to 175° F. and keep this 
temperature for twenty minutes. A long slender ther¬ 
mometer which can be suspended in the bottle is necessary. 
Then cork the bottles loosely with absorbent cotton, lift out 
of boiler and let cool gradually. The next day replace in 
boiler, remove cotton, raise the temperature to 165° F. and 
cork with good corks which are soaking in boiling water to 
soften. Press the corks down as tight as possible and seal 
with wax. The cider will retain its fresh flavor and sweet¬ 
ness from two to three years. Miss Frances Dorrance. 

Canned Chicken. — Prepare chicken as for fricassee, pack 
uncooked^ closely, in sterilized jar; one chicken to quart jar; 
season with one teaspoon salt and one of pepper; cook in 
hot water bath four hours, remove from bath, observe rubbers 
carefully, renew if necessary, fasten second clamp, return to 
bath and cook one hour. Mrs. Bertha B. Robinson. 


PICKLES AND RELISHES 


Pickled Pears — Seven pounds of pears, peeled, three 
cloves in each pear. Steam until tender. One quart of 
strong cider vinegar, one pint of water, three pounds of 
sugar (maple preferred), a handful of stick cinnamon, and 
a small green pepper cooked in vinegar until sufficiently sea¬ 
soned. Strain out spices and pour hot syrup on pears. 

Mrs. George Sabin. 

Pickled Sickle Pears. — Allow enough vinegar to cover the 
pears. Make a syrup in proportion of one pint of good 
strong vinegar to three pounds of sugar, brown and maple, 
two ounces of ginger root, a small bag of cloves, stick a clove 
in each pear. Cook in the syrup until easily pierced with a 
fork. When finished, pour the syrup over the pears. 

Mrs. Belding. 

Pickled Peaches. —Take in the proportion of twelve pounds 
of peaches to two pints of vinegar and seven pounds of 
sugar. Rub the fuzz from the peaches with crash. Put 
vinegar in the preserving kettle, add gradually the sugar, 
stirring until dissolved. Put a handful of stick cinnamon 
and a teaspoon of cloves in a bag, bring to the boiling point. 
Place the peaches a few at a time in this and when they are 
done skim them out and place in jars. Boil down the syrup 
a little longer and pour over the peaches. A mixture of 
spices may be used if liked. 

Pickled Peaches. — Make a syrup of vinegar and sugar — 
one pint of vinegar to three pounds of sugar — put one clove 
in each peach; cook in the syrup until tender; place in air¬ 
tight jars; pour over scalding syrup and seal; add a little 
cinnamon and mace, if you choose. Mrs. R. A. Delong. 

Peach Mangoes. — Seven pounds of peaches, four pounds 
of sugar, one-half ounce of green ginger root, one pint of 
vinegar, one teaspoon of ground cloves, two teaspoons of all¬ 
spice, one-half teaspoon of ground mace put in two bags for 
this quantity. Rub the fur from the peaches, halve them 
and remove the pit. Fill with equal parts of grated horse¬ 
radish, light and dark mustard seed. Tie firmly with a 
string. When the syrup boils put in a few at a time; be 
sure and not cook too much. Use peaches not too ripe. 
Draw off the juice for two or three mornings and pour over 
hot. Mrs. Frederick J. Seaver. 


[ 282 ] 


Pickles and Relishes 


283 


Sweet Apple Pickle. — Pare or not, as you choose, sweet 
apples, leaving on stem. Add a teaspoon of cinnamon, one- 
half each of cloves and allspice (in thin cloth bag) to a 
syrup made with a quart of vinegar and five pounds of 
sugar. Place the apples in the syrup, not too many, cook 
until you can pierce them with a fork, lift them out and 
add more apples to the syrup. Place in jars. Cook down 
the syrup if necessary and pour over the fruit. 

Pickled Plums. — Seven pounds of fruit, three of sugar, 
one pint of vinegar and spice as desired. Pack plums in 
jars, scald vinegar, sugar and spices together and pour over 
the fruit and seal. Let stand where they will keep hot for 
a short time. Miss Childs. 

Pickled Plums. — Seven pounds plums, four pounds sugar, 
two ounces cloves, one ounce cinnamon, one quart vinegar. 
Boil sugar and vinegar together, pour over plums and let 
them stand two days. Add spices and boil all together until 
done. Mrs. Harry A. Barrett. 

Crab Apple Pickle. — Seven pounds of crab apples, quar¬ 
tered and cored, four and one-half pounds of light brown 
sugar, one and one-half quarts of vinegar, three-fourths of 
an ounce each of whole cloves, mace and stick cinnamon. 
Make a syrup of the sugar, vinegar and spices, boiling ten 
minutes. In this cook the crab apples, a few at a time until 
transparent, but not long enough for apples to break. 

Miss Alice L. Washburn. 

Pickled Blackberries. — Seven pounds of blackberries, 
three of sugar; one pint of vinegar; cook all together until 
it boils, then remove the berries and let the vinegar and 
sugar boil for half an hour. Remove from the stove and 
pour over the berries. Mrs. E. A. Webster. 

Watermelon Pickle. — Take the thickest rinds you can get; 
pare off the green skin and cut out all the pink pulp. Put 
the rinds to soak in a brine of salt and water strong enough 
to bear an egg. Let them lie in this brine three or four 
days (or more if not convenient to make up at once). Then 
put them in fresh water for three or four days, changing 
the water every day. Weigh them and boil in equal parts 
of vinegar and water until easily pierced with a fork. Skim 
out on a platter to cool. Prepare a pickle of three-quarters 
of a pound of sugar and a tea-cup of good strong vinegar 
for every pound of the rinds. Then put in the rinds and 


284 


Pickles and Relishes 


boil until they look clear. Skim them out and put in the 
jar in which they are to remain. Put into the boiling vinegar 
a small handful of whole allspice, half as much of whole 
cloves, two or three blades of mace and a few sticks of 
cinnamon. Then turn the whole hot over the rinds. They 
will be ready to use in two or three days. 

Mrs. J. R. Flanders. 

Ripe Cucumber Pickles. — Pare and slice lengthwise the 
cucumbers, put in an earthen dish, first a layer of cucumbers, 
then a thin layer of salt, another of cucumber and salt, etc. 
Let stand twenty-four hours. Pour off the brine, rinse and 
put on cold water. Let stand another twenty-four hours. 
Then cook in vinegar and water until clear. Take four 
pounds of sugar, part maple and part granulated, to one 
quart of vinegar; add one ounce of cinnamon broken in 
pieces, one-half ounce of whole cloves (a few allspice if you 
wish). Put all in a cheesecloth bag. Cook the cucumbers 
in this a few moments, then take out and cook the vinegar 
until it tastes of the spices. Pour all over the cucumbers. 

Mrs. Ralph. 

Saccharine Pickles. — In one gallon vinegar put one table¬ 
spoon each of alum and cinnamon, one-half tablespoon 
cloves, five tablespoons mustard, one-half cup salt and one 
teaspoon saccharine. Put this in a two gallon jar and add 
small cucumbers as gathered. Cucumbers must be washed 
and wiped dry before putting in vinegar. 

Mrs. Charles Wells. 

Chunk Pickles. — Put half-grown cucumbers for three days 
in cold, strong brine. Drain off and soak in cold water three 
days, changing every day. Cut in pieces an inch long and 
stew in weak vinegar two hours. Put in a few grape leaves 
and small piece of alum. Drain, and to seven pounds of 
fruit take three pounds sugar, one ounce allspice, one ounce 
stick cinnamon and three pints vinegar. Heat and pour in 
for four mornings. Dr. Daisy H. VanDyke. 

Cucumber Pickles. — One gallon of water; one pint of good 
vinegar; one cup of molasses; one-half cup of salt; a piece of 
alum the size of a walnut. Gather the cucumbers in as large 
quantities as possible; wash and put them into the above; 
when the jar or tub is full scald the brine nine mornings in 
succession and pour, while hot, over the cucumbers; then put 
them into sharp vinegar, sweetened and spiced (spices put in 
bags) ; add two or three horse radish roots. Mrs. House. 


Pickles and Relishes 


285 


Cucumber Pickles. — Scald cucumbers for nine mornings 
in a hot brine made fresh each day. Then take good vinegar, 
not too strong, and a piece of alum about the size of a walnut; 
scald and pour over the cucumbers, letting them remain in it 
three days. Then take enough of the best cider vinegar to 
cover the pickles, season with mixed spices and sugar to taste, 
also a piece of horse radish, and pour over the cucumbers 
while hot. Cover the pickles with horse radish leaves. 

Mrs. H. E. King. 

Brine for Cucumbers. — Two pails of water; six quarts of 
salt; one pound of alum; two ounces of saltpetre; keep the 
cucumbers under the brine with a weight. 

Mrs. J. P. Morse. 

Green Tomato Pickles. — Slice one peck of green tomatoes; 
put over them one-half cup of salt and let stand over night; 
rinse in clear water and drain; cook until tender in weak 
vinegar. Prepare a liquid according to the following propor¬ 
tions : Two quarts of vinegar; four pounds of sugar; one cup 
of horse radish; one and one-half tablespoons of cloves; three 
of cinnamon; one of pepper. Boil and pour over the toma¬ 
toes. Mrs. 0. P. Ames. 

Piccalilli. — Slice one peck of green tomatoes; put over 
them one cup of salt and let stand over night, chop and let 
them drain, put on vinegar enough to cover and cook until 
soft. Chop three green peppers and three onions, grate one 
cup of horse radish, add two cups of sugar (maple preferred), 
one tablespoon each of cinnamon, cloves and allspice; cover 
with vinegar and let boil slowly one hour or more. 

Mrs. Nellie House Olney. 

Pickled Onions. — Peel and pu't in strong brine for four 
days, changing the brine twice. Then put the onions in cold 
milk and water and let come to a boil; take out, wipe dry, 
put in a jar and pour over hot vinegar to which has been 
added a little sugar, whole mace, pepper and cloves. Bottle 
and seal. Mrs. George Carr. 

Dill Pickles. — Dill pickles are made from firm, well shaped 
cucumbers, about five inches long. Pack alternate layers of 
cucumbers and thin layers of dill (stalks, leaves and seed 
balls) in a large earthen jar. Cover them with a ten per 
cent (10%) brine and vinegar solution, (two pounds of salt 
and one and one-half quarts of vinegar to three gallons of 
water). Place a layer of Swiss chard or grape leaves on the 


286 


Pickles and Relishes 


top and weigh the contents down securely under the liquid. 
Allow the pickles to cure for from three to four weeks, when 
they should be firm and crisp. Mrs. Guy Dewey. 

Chow-Chow. — One quart each of small onions, small green 
cucumbers and ripe cucumbers cut small, two quarts of cauli¬ 
flower, one large green pepper, chopped. All except pepper 
to remain in salt water over night. In the morning drain and 
cook in weak vinegar, then put all into the following dress¬ 
ing: 

Dressing .— One quart and a cup of vinegar, six table¬ 
spoons of mustard, one heaping cup of sugar, one large half 
cup of flour, one-fourth ounce turmeric powder, the same 
of curry powder. Boil ten minutes. If a less pungent pickle 
is desired, omit the curry and use only three measures of 
mustard. Mrs. George Hawkins. 

Tomato Chow-Chow. — One-half bushel of green tomatoes, 
one dozen onions, one-half dozen green peppers, all chopped 
fine; sprinkle over one pint of salt. Let stand over night, 
then drain off the brine. Cover with good vinegar and let 
boil slowly one hour, then drain thoroughly, pressing out all 
of the vinegar and pack in jar. 

Dressing .— Two pounds of sugar, two tablespoons of cin¬ 
namon, one tablespoon each of allspice, cloves and pepper, 
one-half cup of ground mustard, one pint of grated horse 
radish, and enough vinegar to mix them. Let all boil in 
vinegar, and pour over pickles, hot. Mrs. Fred O’Neil. 

Mustard Pickles. — One quart each of green tomatoes, 
cabbage and onions, chopped not too fine, one quart of small 
green cucumbers sliced and one sliced red pepper. Sprinkle 
over one-half cup of salt, cover with cold water and let stand 
over night. In the morning scald in liquor and drain well. 
When drained, simmer one hour in the following sauce pre¬ 
viously cooked: One quart of vinegar, two and one-half cups 
of sugar, one-half cup of mustard, one-half cup of flour and 
one ounce of turmeric powder. Mrs. Henry Miller. 

Rummage Pickle. — Two quarts of green tomatoes, one of 
ripe, three small bunches of celery, three large onions, three 
red peppers and three green peppers, one small head of cab¬ 
bage and one ripe cucumber. Chop vegetables, sprinkle over 
one-half cup of salt and let stand until morning. Drain 
well, add three pints of vinegar, two pounds of brown sugar, 


Pickles and Relishes 


287 


one teaspoon each of mustard and black pepper. Cook until 
clear, about one hour. Mrs. M. J. Hepburn. 

Cabbage Pickle. — Six quarts of chopped cabbage, nine 
large or twelve small red peppers, one quart of small onions; 
chop all fine and sprinkle well with salt; let it stand over 
night, then drain off all liquor. 

Dressing .— Three quarts of vinegar, one pound of sugar, 
one-half cup of celery seed, one-fourth cup of white mustard 
seed, the same of black mustard seed, one-half ounce of 
turmeric powder and a small piece of alum the size of a wal¬ 
nut. Let all boil in the vinegar; pour hot over the cabbage. 

Mrs. George Hawkins. 

Dutch Salad Pickle. — Cu't into small pieces one quart of 
common pickles and one large cauliflower, one small cabbage, 
one quart of green tomatoes (sliced), five small green pep¬ 
pers all chopped fine, one quart pickled onions; cook all 
together except pickles and onions for five minutes in water 
enough to cover, and one cup of salt. Drain well. 

Dressing .— Ten tablespoons of mustard, two of turmeric 
powder, three coffee cups of sugar, one of flour and two 
quarts of vinegar. Mix well and cook in a double boiler until 
it thickens. Pour dressing over vegetables, adding pickles 
and onions, and let it cook slowly for twenty minutes, 

Mrs. Lena Howard Wilding. 

Bordeaux Sauce. — One quart of green tomatoes chopped, 
two quarts of shredded cabbage, five small onions and two 
green peppers chopped, two-thirds tablespoon of turmeric 
powder, three-fourths tablespoon of whole mustard seed, one- 
half tablespoon of whole allspice, two cups of sugar, one tea¬ 
spoon of celery seed, two tablespoons of salt, scant, one quart 
of vinegar. Boil all half an hour or a little longer. Seal 
while hot. Mrs. Frank Haven. 

Canada Pickles. — Two quarts each of small onions, cab¬ 
bage, green cucumbers and green tomatoes, two ripe peppers. 
Chop all fine and sprinkle over one cup of salt; let stand 
over night; in the morning scald in this brine, drain well, 
and then put it in the following: Two quarts of vinegar, six 
cups of brown sugar, one cup of good mustard, one cup of 
flour and one ounce of turmeric powder. Cook vegetables in 
this sauce slowly for one hour; do not boil. 

Mrs. C. R. Fay. 


288 


Pickles and Relishes 


Baltimore Pickle. — Fifty large green cucumbers, not 
peeled, slice one-half inch thick and put in crock in layers, 
sprinkle with salt and let stand over night. In the morning 
rinse and drain. Cut twelve large onions in slices, put in 
layers with the cucumbers and sprinkle wfith white mustard 
seed, whole black pepper, two or three pinches of turmeric, 
a little celery seed on each layer till jar is filled. Cover with 
cold vinegar and spread the dressing over top but do not 
stir for six weeks, then stir the pickle well and it is ready 
for use. 

Dressing .— Four ounces ground mustard, one teaspoon 
cayenne pepper, one cup of salad oil. Mix well before 
spreading on pickle. Mrs. Wallace C. Short. 

Oil Pickles. — Slice quite thin two dozen large size pickling 
cucumbers and three onions. Sprinkle with salt and let stand 
over night. Drain well and pour over them one cup salad 
oil, one-half cup black mustard seed, three ounces white 
mustard seed, one ounce celery seed and one quart vinegar. 
No cooking. Mrs. George Hawkins. 

French Pickles. — One colander of sliced green tomatoes, 
one colander of sliced green cucumbers, one quart of sliced 
onions; sprinkle over one-half cup of salt. Let stand twenty- 
four hours, then drain thoroughly and place in jars. 

Dressing .— One-half ounce celery seed, one-half ounce all¬ 
spice, one teaspoon of black pepper, one tablespoon of tur¬ 
meric powder, two tablespoons of mustard, one pound of 
brown sugar, and three quarts of vinegar. Pour over pickles 
cold. No cooking. Mrs. Fred O’Neil. 

West India Pickles. — Twelve large green cucumbers, 
twelve large green tomatoes, six large onions. Pare, slice and 
put in salted water over night, drain, pour over this one quart 
of vinegar (or more if needed), and boil until nearly done. 
Then add one cup of sugar, one tablespoon of mustard, one 
tablespoon of turmeric powder, one-half teaspoon of cayenne 
pepper, one-half cup of flour, all of which have been mixed, 
and well diluted with water; then finish cooking. 

Miss Sarah C. Richey. 

Golden Glow Pickles. — Four quarts of cucumbers after 
they have been peeled and sliced, four large red peppers, four 
large onions. Slice peppers and onions and put all in salt 
water separately for two hours. Drain well and pour over 
one and one-half quarts of vinegar, five cups of light brown 


Pickles and Relishes 


289 


sugar, two teaspoons of turmeric powder and a little white 
mustard seed. Let all come to a boil and can. Select 
cucumbers that are long and solid instead of large and seedy, 
fifteen will make four quarts. Mrs. C. M. Redfield. 

Celery Relish. — Thirty green tomatoes, four onions, four 
heads of celery, and three red peppers. Chop quite fine and 
add sixteen tablespoons of sugar, four of salt and four cups 
of vinegar. Boil two hours. When putting away be sure to 
press down till liquor covers the top; otherwise it moulds 
quickly. Mrs. Alice Shepard Fuller. 

Tomato Relish. — Peel and chop one-half peck of ripe 
tomatoes and drain in colander, then add six onions, six 
stalks of celery, and two small green peppers; chop all fine. 
One cup of white mustard seed, two cups of sugar, one-half 
cup of salt, one tablespoon of black pepper, one tablespoon 
of cinnamon, pour over all one quart of cider vinegar and 
mix well. No cooking. Mrs. Mary Seaver. 

Corn Relish. — Cut the corn from eight ears, chop fine two 
onions, a large green pepper, one-half a medium sized head 
of cabbage and add to the corn, also one cup of vinegar, one 
tablespoon of salt and let cook fifteen minutes. Mix together 
one cup of sugar, one tablespoon of mustard, half a teaspoon 
of turmeric, one-lialf cup of flour and stir smooth with one 
cup of vinegar and stir into the first mixture. Stir and cook 
six minutes and store as pickles. 

Pepper Relish. — Peel fifteen large onions, remove seeds 
and membrane from twelve red and twelve green peppers 
and chop all fine. Cover with boiling water and let stand 
ten minutes and drain. Add one and a half pints of vinegar, 
one and a half cups of sugar, three tablespoons salt. Cook 
fifteen minutes and can. Mrs. John King. 

Euchered Figs. — Seven pounds of fresh fruit, five of 
sugar, a pint of vinegar, one cup of water, two-thirds cup of 
stick cinnamon, one-third cup of whole cloves. Make a syrup 
of the sugar, vinegar and water, skim and add the spices. 
Scald figs in the syrup on three consecutive mornings, on the 
third morning put the figs in jars, boil the syrup to the con¬ 
sistency of molasses and pour it over them. 

Boston Cooking School Magazine. 

Tomato Butter. — Ten pounds of ripe tomatoes, peeled and 
cut up fine, five pounds of brown sugar, one pint of vinegar, 

10 


290 


Pickles and Relishes 


one tablespoon each of whole cloves and allspice in a bag 
and one tablespoon of ground cinnamon. Cook together till 
thick, about four hours, being careful not to let it burn. 

Mrs. Louise Massey Simpson. 

Tomato Soy. — Peel eight pounds of ripe tomatoes, cover 
them with vinegar and let stand over night. In the morning 
drain off vinegar and add to the tomatoes one quart of 
vinegar, three pounds of sugar, one pound of seeded raisins, 
one pound of citron cut fine, one small red pepper chopped, 
two ounces of stick cinnamon, one each of whole cloves and 
allspice; pound spices and put in muslin bags. Put spices 
and one tablespoon of salt with the tomatoes, simmer all 
together four hours. Mrs. Spratling. 

Pickled Beets. — Cook the beets the same as for a vege¬ 
table, slice while hot, after the skins are removed. Measure, 
and for each quart take one cup of vinegar and a small cup 
of water, one tablespoon of sugar, one teaspoon of cinnamon, 
one-fourth teaspoon of cloves, heat thoroughly, and pour over 
the beets. Put in jars. Miss Helen Bicknell. 

Chili Sauce. — Thirty ripe tomatoes, five large onions, and 
three green peppers chopped fine; add three tablespoons of 
sugar, three of salt, four cups of vinegar and one tablespoon 
of cinnamon'; boil two and one-half hours. Bottle and seal 
while hot. « Mrs. Sweet. 

Shirley Sauce. — One dozen ripe tomatoes, two large onions, 
two large green peppers, one teacup of vinegar, two table¬ 
spoons of sugar, one of salt; chop the vegetables and boil 
one hour or more; seal at once. Mrs. S. C. Williamson. 

Tomato Catsup. — Boil until tender one peck of ripe toma¬ 
toes. Strain and add one tablespoon each of cinnamon, 
cloves, mustard and salt, one teaspoon of allspice, one pint 
of vinegar and one cup of sugar. Boil gently until of the 
consistency of cream. Bottle while hot and seal. 

Mrs. John Law. 

Tomato Catsup. — Cook one-half bushel of tomatoes and 
five or six onions until tender. Strain and add one quart of 
vinegar, one small teacup of salt, two tablespoons of cloves, 
one tablespoon of allspice, one teaspoon of black pepper, and 
a pinch of cayenne. Then boil until reduced one-half. Bottle 
when cold and seal. Miss Amelia Greeno. 


Pickles and Relishes 


291 


Cucumber Catsup. — Pare and remove the seeds from large 
green encumbers, let them remain in cold water for two or 
three hours. Take them from the water and grate. Then 
drain the pulp thoroughly — pressing out all the water. 
Turn the pulp into an earthen dish and season well with 
pepper and salt. Use a little red pepper and onion if liked. 
Add enough cold cider vinegar to cover; bottle and seal. 

Cucumber Sauce. — Thirty good sized green cucumbers, 
pared and seeds removed; four onions; chop all together; 
add one small teacup of salt; drain twelve hours, then add 
one cup of white mustard seed, one-third cup of pepper, 
vinegar to cover. Seal cold. Miss Meeker. 

Spiced Currants. — Five quarts of currants; one pint of 
vinegar; three pounds of sugar; one tablespoon each of 
cloves, cinnamon and, allspice. Cook slowly about two hours. 
Turn into glasses. Mrs. W. H. King. 

Spiced Gooseberries. — Remove blossoms from green goose¬ 
berries. To one pound of fruit, allow three-fourths pound 
of sugar, two tablespoons vinegar, one generous teaspoon 
cinnamon, scant half teaspoon cloves and one-fourth teaspoon 
allspice. Stir all together and cook slowly till it thickens or 
jellies,— an hour or an hour and a half, according to quan¬ 
tity. Three quarts of fruit make three and one-half pints 
of relish. Mrs. George Hawkins. 

Spiced Grapes. — Six pounds of fruit, four of sugar, one- 
half pint of vinegar, one teaspoon each of ground mace, 
cloves, allspice and cinnamon and one-half teaspoon of gin¬ 
ger. To seed grapes press the pulp from the skins, put it 
in kettle and cook slowly till seeds separate from pulp, then 
rub through sieve. Put this with the skins, add sugar, vine¬ 
gar and spices; boil all together one hour. 

Mrs. John Spann. 

Spiced Rhubarb. — Two and one-half pounds rhubarb, cut 
in one inch pieces, two of sugar, seven-eighths cup vinegar, 
one teaspoon cinnamon and one-half cloves. Put in kettle 
over fire, bring to boiling point and: let simmer to the con¬ 
sistency of marmalade. Mrs. Anna Bristow Kellas. 


COFFEE, TEA AND OTHER BEVERAGES 

Coffee. —Allow a heaping tablespoon to each person and 
one extra; use half of one egg for six persons, and mix it 
with the coffee; then moisten thoroughly with cold water; 
just fifteen minutes before it is to be served pour on boiling 
water, allowing a coffee-cupful for each person and one 
extra; let it boil about five minutes, stirring it when the 
coffee rises to the top; place on the back of the stove to 
settle or add a tablespoon of cold water. 

Mrs. Sidney S. Whittelsey. 

Coffee for Four. — Take four heaping tablespoons of finely 
ground coffee; place in a bowl and stir in one-half white of 
an egg and four tablespoons of cold water; put this into a 
small cheesecloth bag and place in a white lined coffee pot; 
pour over one quart of cold water; let it come to a boil and 
continue about four minutes. Ready to serve at once. 

Mrs. McClary. 

Coffee for One Hundred. —Take three and one-lialf pounds 
of coffee; beat in four eggs, with their shells; mix well with 
cold water; then add about twenty quarts of boiling water. 
Cover closely and cook. , Mrs. Gallnow. 

Vienna Coffee. — To one-fourth cup of boiled milk add 
three tablespoons of whipped cream, then fill up with coffee. 

Cafe au Lait. — Take equal parts of strong coffee and milk, 
bring just to boiling point, mix. Serve hot. 

Tea. — For moderate strength use one teaspoon to half a 
pint of water; pour on boiling water, leaving the pot stand¬ 
ing where it will be at the boiling point yet will not boil, 
for three to five minutes, keeping tightly covered. 

Tea, for Afternoon. —Allow one-half teaspoon of Salada 
tea for each cup of water. Have freshly drawn water which 
has just come to a vigorous boiling point, pour over tea and 
allow to stand from three to five minutes, then pour the 
tea off the leaves before serving. Both pots should be scalded 
just before using. Mrs. Mabel Lawrence Lincoln. 

Russian Tea. — Follow the above recipe for afternoon tea. 
Serve hot or cold with sugar and a slice of lemon or a few 
drops of lemon juice. 


[ 292 ] 


293 


Coffee, Tea and Other Beverages 

Cocoa. — Scald two cups of milk in a double boiler. Mix 
two tablespoons of cocoa with one and one-half tablespoons 
of sugar and pour over gradually while stirring, two cups 
of boiling water and let boil five or eight minutes. Then 
pour this into the hot milk and beat with an egg beater five 
minutes. For afternoon tea put a marshmallow in each 
cup before pouring in hot cocoa. The marshmallow will 
rise and spread over the surface. Miss Jean Hawkins. 

Cocoa. — Mix cocoa and su'gar together, allowing a tea¬ 
spoonful of each to every cup. Place the pan containing 
the desired amount of milk on the stove and toss the above 
mixture on the top. Do not disturb until the cocoa has melted 
and the milk is boiling up through it. Take a wire egg 
beater and move back and! forth in the pan. Add a few 
drops of vanilla and serve with whipped cream. 

Miss Campbell. 

Chocolate. — One square of Baker’s chocolate grated, stir 
with this two teaspoons of sugar and one tablespoon of cold 
water, add one-half pint of boiling water and boil five min¬ 
utes. Scald one-half pint of milk and add to the chocolate 
the last moment before serving. Add one small spoon of 
whipped cream to each cup just before it is served. For 
fifty medium sized cups one pound of chocolate is required, 
with one and one-half cups of sugar, four quarts of water, 
the same of milk and one pint of cream. Mrs. McClary. 

Sunday Night Egg Nog. — Break one or two eggs into a 
large tumbler and add two tablespoons of cold coffee, one 
teaspoon of sugar and nearly fill the glass with milk; a 
little cream improves it. Beat with a tumbler egg beater 
and add a small piece of ice. Mr. Martin E. McClary. 

Currant Shrub and Rose Leaves. — Make a syrup of three 
quarts of water and one cup of sugar. While hot dissolve 
in it three glasses of currant jelly and when quite cold add 
three lemons and three oranges sliced thin, a tablespoon of 
rose water and plenty of crushed ice. When serving drop 
into each glass a few candied rose leaves. This shrub may 
be varied by leaving out the lemons and oranges and using 
instead a pint of unsweetened raspberry juice. Indeed many 
of the red punches will bear a little rose water and the rose 
leaves always are a dainty addition. 

Miss Frances Dorrance. 


294 Coffee, Tea and Other Beverages 

Ginger Ale with Mint. — Make a syrup of equal parts of 
sugar and water. Let boil three or four minutes and while 
boiling hot pour over fresh mint leaves. Allow this to stand 
until cold or until you wish to serve the drink. When ready 
to serve put some cracked: ice in the glass, add two table- 
spoonfuls of the syrup, one-eighth of a lemon to each glass. 
Fill glass with ginger ale and serve. 

Miss Mabel L. Hawley. 

Mint Shrub. —Add bruised leaves of fresh mint to shrub 
and let stand an hour. Remove leaves, add water to the 
shrub, fill tall glasses and put a sprig of mint in each glass. 

Iced Tea. — Make tea by recipe already given. Strain into 
an earthen pitcher and when cool set in an ice chest until 
wanted for use. To serve put two lumps of sugar with 
cracked ice and a slice of lemon or orange into glass and 
fill with cold tea. 

Iced Drinks.— The simplest of these are prepared by 
crushing the fruit, adding sufficient sugar to sweeten and, 
after a few hours’ maceration, pressing off the clear juice. 
This, before serving, is mixed with an equal amount of ice 
water. A small amount of lemon juice — about one table¬ 
spoon to the pint — will intensify and improve the flavor 
of all fruit while a well made lemonade used in some, such 
as pineapple, strawberry, raspberry and currant, in place of 
iced water, makes an agreeable drink. For those who desire 
iced beverages at meals, cocoa, tea or coffee may be used. 
The cocoa should be made with boiling water, sweetened and 
cooked for a few minutes, then chilled and served with cream 
whipped or plain. Coffee should be clear and freshly pre¬ 
pared with sugar and cream before icing. Tea is steeped 
and strained in the orthodox manner; some prefer to serve 
it hot and of unusual strength, pouring it into glasses filled 
with cracked or crushed ice, thus chilling it instantly. 

Mint Julep. — One bunch of mint, two cups of ice water, 
juice of six lemons, two cups of sugar and four cups of 
water. Chop mint; add ice water; let stand over night. Boil 
sugar and water; chill; add lemon juice and mint water. 
Serve with crushed ice; garnish with mint leaves. 

Pineapple Lemonade. — Make a syrup of one pound of 
sugar and two cups of water. Prepare a pineapple by par¬ 
ing, removing the eyes and grating; add to it the juice of 


295 


Coffee, Tea and Other Beverages 

three lemons and hot syrup. When cool reduce with water. 
Serve ice cold. Mrs. John Macfarlane. 

Lemonade. — To one pint of lemon juice, add three pints 
of water, and a generous pint of sugar. Strain; water and 
sugar may be boiled five minutes before adding to the juice. 

Orangeade. — Oranges with lemons in the proportion of 
one and one^half cups of orange juice to one of lemon. 
Water and sugar to taste. 

Punch. — For fifty punch glasses take four quarts of water 
and the strained juice of two dozen lemons and three 
oranges, one quart can of chopped pineapple, one pint bottle 
of stoneless cherries. Add the peel of the three oranges 
chopped fine. Sweeten to taste. If desired add, one pint 
of raspberry shrub. Mrs. S. T. Carpenter. 

Tea Punch. — One-half pint of orange juice, juice of six 
lemons, one pint can of shredded pineapple, one-half pound 
of loaf sugar, one pint of tea (three teaspoons of tea to one 
pint of water), one quart of ice water. Add small squares 
of oranges, cherries and bananas. Mrs. John Hardy. 

Card Punch. — Mix one pint bottle of grape juice and two 
pint bottles of ginger ale. Have glasses a quarter full of 
finely crushed ice and fill with mixture. Mrs. Breed. 

Fruit Punch. — Grate one pineapple and cook in three cups 
of water twenty minutes, or one can of grated pineapple ; 
strain, let cool and add the juice of five lemons, six oranges, 
one or more cups of freshly made tea, one pint of straw¬ 
berry, currant or grape juice, one quart of sugar, five quarts 
of water. Make some hours before serving. Drop in mint 
leaves, strawberries, cherries or whatever fruit desired. Just 
before serving add a bottle of Apollinaris or any charged 
water. 

D. A. R. Punch. — To the juice of eight dozen lemons, five 
dozen oranges, and twenty tumblers of sugar, add four 
quarts of cold water in which the rinds of the fruit have 
soaked for twenty minutes. Let stand until morning then 
add two cans of shredded pineapple, two quarts of canned 
raspberries, and one of strawberries; let remain until after¬ 
noon, then strain through a fine wire strainer into a six 
gallon jar. When ready to serve add five quarts of Saratoga 
Vichy and stir well. At the same time place a large square 
of ice in a punch bowl and slice over two oranges, two lem- 


296 Coffee, Tea and Other Beverages 

ons, and two cucumbers. Fill punch bowl with punch from 
the jar, and serve. Four more quarts of Vichy may be 
added (one at a time) to the jar as needed. This will serve 
from one hundred and fifty to two hundred persons. 

Mrs. Sidney S. Whitt elsey. 

Punch. — Two bottles white unfermented grape juice, juice 
of six oranges and six lemons, two cups of sugar (about) 
three bottles of Apollinaris water. Makes about five quarts. 

Mrs. James Breed. 

Tea Tinkler. — Four cups cold tea, one cup lemon juice, 
two cups orange juice, one cup sugar. Mix all together 
and let stand on ice for two or three hours. Serve with ice 
in the glasses. 

Garden Cooler. — Four cups currant juice, juice of three 
lemons and three oranges, two cups cold tea. Sweeten to 
taste. Serve with sprigs of mint in tall ice-filled glasses. 

Florida Special. — Juice of six oranges, three lemons, one 
grape fruit, three cups of tea. Mix all together and add 
one pint of ginger ale. Serve in tall glasses with a bit of 
pineapple and a cherry or two. 

Blue Moon Punch. — Two cups each of loganberry juice, 
blackberry juice, grape juice and one cup of orange juice. 
Mix together and, sweeten to taste. Add thin slices of lemon, 
shake well in a cocktail shaker and pour over ice for serving. 

South Sea Fizz. — One can grated pineapple, one pint 
grape juice, two cups tea, one cup sugar and some green 
Maraschino cherries. Mix all together, just before serving 
add bottle of Apollinaris or any charged water. Pour into 
tall glasses with sprigs of mint. 

Grape Nectar. — Boil two cups of sugar and one of water 
ten minutes. When cold add juice of four lemons and one 
quart of grape juice. Serve with Apollinaris water. 

Mrs. Janet Allan. 

Horse’s Neck. — Pare a lemon as you would an apple try¬ 
ing not to break the peel, cut it in half, using one-half for each 
tumbler. Place one-half of peel in goblet or tumbler allow¬ 
ing one end to hang over the edge. Fill the glass with ginger 
ale which has previously been on the ice. 

Grape Juice. — To eight quarts of Concord grapes when 
taken from the stems, add three quarts of water and cook 


297 


Coffee, Tea and Other Beverages 

until tender, then strain through a strainer but do not press 
the pulp. Strain the juice again in a, fine sieve and add 
two-thirds of a cup of sugar to each quart of the juice. Let 
this come to a boil and skim thoroughly. When hot put 
into air tight fruit cans or sealed bottles. Serve without 
reducing and with chipped ice. The pulp can be pressed and 
made into marmalade. Mrs. Me Clary. 

Raspberry Shrub. — Mash the berries, strain the juice 
through a bag. To each quart of juice take one pint of 
vinegar, two pounds of sugar; boil the juice and vinegar, 
add gradually the sugar; boil and skim until the scum ceases 
to rise, bottle and cork tightly. Huntingdon Cook Book. 

Blackcap Shrub. — Made the same as raspberry. 

Fruit Juices. — Heat the fruit, mash and strain as for jelly. 
To every quart of juice add one-half cup of sugar. Cook the 
juice for ten minutes. Skim well. Seal in cans. Fruit 
syrups are used by adding water and chipped ice as for 
shrub. Mrs. John MacFarlane. 

Rhubarb Juice. — Wash stalks thoroughly; cut into pieces, 
cover to within one-fourth of top with water, boil until 
tender and drip as for jelly. Measure; using one cup of 
sugar to four of rhubarb, 'boil, remove scum, and seal while 
hot. If less tartness be desired, add more sugar. Less sugar 
gives a more pleasing hot weather drink. 

Mrs. Robert C. Stevens. 

Lemon Syrup. — Take the juice of twelve lemons and 
grated rind of six, let stand for two or three hours. Make 
a syrup of two and one-half pounds of sugar and a pint of 
water, boil until it hairs. Take from the stove and let it 
cool a few minutes, then add lemon juice and rind and strain; 
serve a little in a glass with water (as you would shrub). 
To improve it a little you can add little pieces of any kind 
of fruit you may have. It will keep indefinitely. 

Mrs. Peter McDonnell. 

Unfermented Wine. — Three pounds of grapes, two of 
white sugar, three quarts of water; scald the grapes and 
water slowly; then mash and strain; add the sugar; boil and 
seal as for canned fruit. Mrs. Dwight Dickinson. 


CHAFING DISH 


The chafing dish is composed of the blazer and hot water 
pan set in a standard with a small lamp underneath. A 
metal tray upon which the chafing dish rests is essential to 
insure the table against fire or from boiling water. The hot 
water pan is used when much heat is needed to cook food. 
The upper pan is used for creamed dishes, or to keep food 
warm. 

Kromanskies. — To make them cut bacon into very thin 
regular slices and place on each a little finely minced cold 
meat of any kind seasoned with salt and paprika; add also 
a bit of cream. Roll each lightly. Place them on the ice 
till ready to cook. Fry a golden brown. Use Skewers with 
Kromanskies. Mrs. Richardson. 

Chicken with Mushrooms. — One good sized chicken boiled, 
cut into dice, one can of mushrooms, two tablespoons of but¬ 
ter, one tablespoon of flour, one-half pint of cream, one gill 
of chicken broth, the yolks of two eggs, salt and pepper. 
Make sauce of the flour, butter, cream and broth, add the 
chicken, cook three minutes, add the mushrooms and cook 
two minutes longer. Add the beaten eggs very slowly 
stirring all the while. Mrs. Grace Munger Cantwell. 

Creamed Chicken. — One pint of minced chicken, one 
pint of sweet milk, one tablespoon of butter, one tablespoon 
of flour, seasoned with salt and pepper. Place the butter 
in the pan and allow it to melt. Rub the flour into the 
melted butter and add the milk. Stir constantly until the 
milk comes to the boiling point. Add the chicken, continue 
stirring, allowing the chicken to boil three or four minutes. 
Serve immediately on crisp crackers or toast. 

Mrs. L. F. Hodge. 

Chicken Wiggle. — One can of chicken — a coffee-cupful 
— one coffee-cup of cream, one coffee-cup of milk, yolks of 
three hard boiled eggs (put through a potato ricer), one 
heaping tablespoon of flour, one-half coffee-cup of French 
peas, one-fourth cup of butter. Place the butter in the 
chafing dish with the chicken and let them heat thoroughly 
together. Mix the eggs and flour until smooth with a little 
milk. Add to the chafing dish milk and cream, then the 

[ 298 ] 


299 


Chafing Dish 

thickening and the peas just before serving. Salt and pepper 
to taste. Serve on toast. Mrs. Litz Dustin Rust. 

Hot Oysters. — Put in chafing dish three dozen oysters 
with juice, a generous dash of paprika or red pepper, a good 
sized lump of butter, a stalk of celery chopped fine, and 
one-half cup of cream. Let mixture simmer until celery is 
tender and serve on toast. Mrs. L. C. Wead. 

Panned Oysters. — Place oysters in the dish with a table¬ 
spoon of butter and a little salt. Cover closely and light the 
lamp. Stir occasionally and when the oysters are plump and 
the gills curled they are ready to serve. One-half cup of thick 
sweet cream may be poured over them if desired before 
taking up. Mrs. Emile McClary Woodbury. 

Lobster. — Melt four tablespoons of butter, add three table¬ 
spoons of flour and a liberal seasoning of salt and pepper. 
Pour in one and a half cups of milk and stir till creamy, 
then add one cup of lobster meat and one cup of canned peas 
from which every drop of liquor has been drained. Bring 
just to the boiling point, then serve. Shrimps may be used 
instead of lobster if one likes their flavor. 

Creamed Lobster. — Melt three tablespoons of butter, add 
four tablespoons of flour, and pour in one and a half cups 
of milk. Season with salt and paprika. Stir with a wire 
whisk till the sauce is creamy, then add one pound of lobster 
meat and two teaspoons of lemon juice. Serve with sand¬ 
wiches of Graham or brown bread. 

Shrimp a la Newburg. — Pick over carefully one can of 
shrimps. Melt four tablespoons of butter, add one table¬ 
spoon of flour and stir until smooth. Add one-fourth cup 
of cream and the shrimps; stir very gently until heated. 
Add the beaten yolks of two eggs gradually, stirring all the 
while. Salt and pepper to taste. 

Mrs. Jessie Marshall Kissane. 

Guam Goggle. — Put in chafing dish two tablespoons but¬ 
ter, when melted add quarter of a small shredded onion, 
cook slowly till onion is done. Then add a cup of shrimps 
picked up fine, one cup each of rice and catsup and a pinch 
of salt. Cook slowly about five minutes after it begins to 
boil, then add a cup of sweet cream, stir thoroughly. Remove 
from fire and serve on crackers. Mrs. Pollard. 

Scrambled Eggs. — Beat five eggs till slightly blended, add 
a dust of white pepper, half a teaspoon of salt and half a 


300 


Chafing Dish 


cup of milk or water. Melt two tablespoons of butter in the 
chafing dish, pour in the egg mixture and cook till it is 
creamy, scraping it from the bottom of the pan as it becomes 
thick. Scrambled eggs are nice accompanied by saltine 
wafers. 

Spanish Eggs. — Cook for three minutes one tablespoon of 
finely chopped onion and two of chopped pepper in two 
tablespoons of butter; add three or four mushrooms broken 
in pieces and one cup of tomatoes. When this mixture is 
hot, add four beaten eggs, one tablespoon of capers, salt, 
cayenne to taste. Cook until the mixture thickens, stirring 
constantly. 

Tomato Fricassee. —• One-lialf quart can of tomatoes, one 
heaping tablespoon of butter; salt and pepper to season very 
highly, and one pinch of soda. Simmer fifteen minutes, add 
three well beaten eggs and take from the fire the moment 
it begins to thicken. Pour over toast. 

Mrs. Jessie Marshall Kissane. 

Tomatoes and Rice. — Put into a chafing dish half a cup of 
tomatoes, add a bay leaf, a few drops of onion juice, pepper 
and salt to taste. Let them cook until tender, then remove 
the bay leaf and stir in as much boiled rice as can be well 
coated and moistened with the tomatoes. Serve with cracker 
biscuits. 

Beans and Cheese. — Chop fine two green peppers, melt a 
tablespoon of butter in a sauce pan and add one-fourth 
pound of cheese, stir and when melted add the peppers and 
one can of red kidney beans with their liquor. Stir well, 
season and when hot serve on toast. 

Macaroni with Tomato Sauce. — To one-third of a package 

of well cooked macaroni, add one can of Campbell’s Tomato 
Soup. Stir and let cook fifteen or twenty minutes; season 
with butter, salt and pepper to taste. Then add one generous 
cup of grated cheese, stir until cheese is melted and serve. 
Cooked rice, or hominy, may be used instead of macaroni. 

Miss Jean Hawkins. 

Blushing Bunny. — Put a piece of butter the size of an egg 
in the chafing dish; when, the butter is melted add one and 
one-half pounds of cheese cut fine, mustard and pepper to 
taste. Stir until the cheese is melted, then add one can of 
condensed tomato soup, and, lastly, three well beaten eggs. 
Serve on wafers or toast. Mrs. Florence Oliver Naylor. 


301 


Chafing Dish 

Rink-tum-diddy. — Put one tablespoon of butter in blazer 
of chafing dish, add one cup of tomatoes; when it bubbles 
stir in salt and paprika to taste, a salt spoon of soda, then 
three-fourths cup of milk, two cups of grated cheese, and 
when this is melted and smooth, two well beaten eggs. Put 
out the flame and serve on hot toast. 

Mrs. Florence Channel Massey. 

To Make a good “Rabbit.” —Use a chafing dish. In the 
upper pan put enough milk — I don’t know just how much 
— half a cup or a little more. Put in about two pounds of 
cheese cut up fine or mashed with a fork. Put in butter 
depending on the richness of the cheese, say butter the size 
of an ordinary lien’s egg, set up machine, with hot water 
for a starter in the bottom pan and set flame agoing. Turn 
over the cheese occasionally, only do not stir. In a glass or 
other dish as seems necessary, mix up red pepper, mustard 
and any other seasoning that you may want. In another 
dish beat up one or two eggs, depending on how much of the 
stuff you are making. "When the cheese is all melted (this 
is a critical point) put in the seansoning and mix. Put in 
the egg and beat well. If there seems to be too little milk 
in the solution, put in a little before the egg is added and 
allow it to become heated. When the egg has been beaten 
well into the mess, cover and allow to thicken, stirring 
occasionally. Mr. Nelson F. McClary. 

Welsh Rarebit. — Mix three-fourths of a pound of cheese 
cut in small pieces, one well-beaten egg, two teaspoons of 
flour dissolved in milk, one-half teaspoon of salt, one-fourth 
teaspoon of mustard, a little red pepper, and one tablespoon 
of Worcestershire sauce. Add the above to two cups of 
heated milk and cook until cheese is well dissolved and 
mixture creamy. Then add one tablespoon of butter and 
serve hot on toast. Mrs. Evelyn Kidney Stiles. 

Rarebit. — Cream one tablespoon of melted butter with one 
tablespoon of flour in a chafing dish. Add one cup of milk, 
the beaten yolk of one egg and one cup of finely cut cheese. 
Moisten one-fourth teaspoon of mustard, a little salt and 
cayenne pepper with a little cold milk and add to cheese 
mixture. Just before serving add the beaten white of the 
egg. This will serve five people. 

Mrs. Sally Crooks Robinson. 

Welsh Rarebit. — Into a double boiler put a cube of but¬ 
ter and two tablespoons of water. When melted put in three 


302 


Chafing Dish 

ounces of grated American cheese, stir until soft and it 
comes to a boil. Cook five minutes and add yolks of two 
eggs well beaten, let come to a boil again, add a tablespoon 
of Worcestershire sauce, a pinch of salt and pepper. Serve 
on toasted bread or crackers. 

Mrs. Gertrude Massey Barse. 

Mexican Rabbit. — Melt one scant tablespoon of butter in 
chafing dish, add one-half pound of cheese and stir until it 
melts, put in three-fourths of a cup of kornlet, a little pepper 
and stir a moment; add one-half cup of tomato puree into 
which has been stirred the beaten yolks of two eggs, then 
one-half teaspoon each of salt and paprika. Stir constantly 
till thick and smooth. Have ready four slices of bread 
toasted on one side. Rub untoasted side with onion and pour 
rabbit on it. Miss Jean Hawkins. 

Lenox Rarebit. — Put a tablespoon of butter in blazer, when 
melted add a cup of milk, teaspoon of salt, one-fourth of 
pepper, few grains of cayenne and six eggs beaten slightly. 
Cook as scrambled eggs and when nearly done add a cream 
cheese worked till soft. Stir well and serve on crackers. 

Golden Buck — Make a plain Welsh rarebit as given in the 
recipe; add to this half a teaspoon of Worcestershire sauce 
and a few drops of tobasco sauce. Serve on toast with a 
poached egg above the cheese mixture. Miss Jessie D. Child. 

English Monkey. — Soak one cup of stale bread crumbs in 
one cup of sweet milk for fifteen minutes. Into a chafing 
dish put one teaspoon of butter and one-half cup of cheese; 
melt and add crumbs, also a well-beaten egg, one-half tea¬ 
spoon of salt, pinch of cayenne; cook for three minutes and 
pour on toasted crackers. Miss Danta S. Palmer. 

Italian Spaghetti. — Fill the pan with enough salted water 
to cover the spaghetti. Bend the sticks into the water slowly 
so as not to break them. Cook until tender — about twenty 
minutes. Serve on hot plates and cover with Italian sauce 
and graded Parmesan cheese. 

Sauce .— One cup of tomato soup, butter the size of a wal¬ 
nut, one cup of chopped olives, three or four chopped mush¬ 
rooms, paprika, cayenne, salt to taste. The sauce is improved 
by being made a few hours before using. 

Mr. S. II. B. Clark. 

Eggs a la King. — Melt four tablespoons of butter and cook 
in it till soft two tablespoons of minced green pepper and 


303 


Chafing Dish 

one cupful of fresh mushrooms. Stir in three tablespoons 
of flour, a few grains each of paprika and nutmeg, three 
quarters of a level tablespoon of salt and cook till frothy, 
then add gradually two cups of light cream, stirring con¬ 
stantly. Add carefully eight hard cooked eggs sliced, set 
over hot water till very hot and serve on buttered toast. 

Mrs. Florence Miller Main. 

Finnan Haddie Garcia. — Cut half a green pepper in 
shreds, one tablespoon of finely chopped onions and let cook 
in three level tablespoons of butter until softened; add three 
level tablespoons of flour, one-fourth teaspoon each of salt 
and paprika and stir until well blended; add one cup of 
cream and one-half cup of milk and stir till boiling, then 
add one pint of cooked finnan haddie and let become hot. 

Mrs. Janet Allan. 

Hot Ham Sandwiches. — Spread slices of bread cut for 
sandwiches with chopped ham and press the slices together. 
To a beaten egg add one-lialf cup of milk and soak the sand¬ 
wiches in the mixture a few moments. Heat a tablespoon 
or more of butter in the blazer and brown the sandwiches 
first on one side and then on the other. Drain on soft paper 
and serve at once. Janet McKenzie Hill. 

Pineapple Sponge. — Heat one pint of grated pineapple in 
the blazer, stir in one-third cup of any quick cooking tapioca, 
mixed with two-thirds cup of sugar and one-half teaspoon of 
salt, then set the blazer over hot water and cook, stirring 
occasionally, until the tapioca is transparent; then add the 
juice of one lemon and fold in the stiffly beaten whites of 
two eggs. Serve with cream and sugar. 

Miss Jessie D. Child. 

Fudge. — Two cups of granulated sugar, piece of butter 
one-half the size of a walnut, one-half cup of water, one- 
half cup of sweet cream, one square of Baker’s chocolate. 
Place the butter, water, sugar and chocolate in the chafing 
dish. Allow it to boil stirring only when necessary to pre¬ 
vent burning. As soon as a few drops of the mixture will 
form a soft ball in cold water add the cream and boil until 
the same degree of consistency is again reached. Remove 
the pan and allow the candy to coot thoroughly. Flavor 
with vanilla and stir vigorously until the candy is set. Pour 
on buttered pan which is not more than six inches square, as 
the fudge is delicious when thick. Nuts may be added soon 
after the stirring is begun if desired. Mrs. L. F. Hodge. 


CANDIES 

Fondant. — Put four cups of granulated sugar and enough 

water to dissolve it thoroughly, into a sauce-pan, add a piece 

of cream tartar the size of a small pea, let boil until it will 

form a soft ball when dropped in water. Take from fire 

and place in a pan of ice water, let it get entirely cold. If 

crystals form on the top it will not hurt it. Stir until it 

becomes creamv. If too stiff to stir set it on the stove until 

•/ 

it softens a little. If it grains and becomes hard and 
crumbling, mix it in the hands a little at a time and it will 
become soft and creamy, or if it grains, and does not harden, 
persistent stirring will harden it. When it hardens knead 
into a creamy mass; flavor as you like bj T working the flavor¬ 
ing in with your hands. Mrs. Grace Munger Cantwell. 

Cream Fondant. — Two cups of granulated sugar, three- 
fourths cup of water, one tablespoon of glucose. Put over 
fire and boil without stirring until a soft ball forms when 
dropped in cold water. Turn on a platter or shallow dish 
and cool until about milk warm. Mix for several minutes 
after it sets until like dough; flavoring and coloring should 
be added while stirring; mold into any desired form. 

Mrs. William Badger. 

For chocolate creams, the fondant should be molded and 
allowed to stand at least over night before being dipped in 
melted chocolate. 

For maple creams, one-lialf cup of white sugar, one and 
one-half cups of maple sugar; boil to a harder ball than the 
plain cream. 

For cocoanut balls, add one-half cup of grated cocoanut 
while stirring; mold into small balls and roll in grated 
cocoanut. 

For coffee creams, the same except three-fourths cup of 
strong coffee instead of the water in making fondant. 

For fudge, add, while stirring, four tablespoons of melted 
chocolate, a small piece of butter, and vanilla. 

Mrs. William Badger. 

Chocolate Creams. — Shape the fondant into balls and have 
the chocolate melted over steam. To cover the balls lay 
them, one at a time, upon a silver fork and pour over them 
the melted chocolate with a teaspoon and place the balls 
upon oiled paper. Mrs. John Lincoln. 


[ 304 ] 




Candies 305 

To Cover Chocolate Creams. — Melt the chocolate in a dish 
over steam and when luke warm pour a part of this on a 
marble or heavy tin; when the fondant balls have just been 
made, roll one at a time in the chocolate and place in the 
palm of the left hand and press in shape desired with the 
thumb and first finger of the right hand, then place on white 
oil-cloth. This way forms them into perfect shape and makes 
the edges very smooth. If not covered thick enough with 
the chocolate, roll a second time, same as before. After the 
covering is firm, continue to pour out more of the chocolate 
and reheat that which has been used. A teaspoon of cocoa 
butter, added to the chocolate, for two pounds of candy, 
makes the covering thinner and smoother. Mrs. McClary. 

Opera Cream. —-Four tumblers of sugar (brown and 
white), two of milk, piece of butter the size of a walnut and 
a quarter of a cake of Baker’s chocolate. Boil until it will 
form a soft ball in water. Season with vanilla and add a 
pinch of salt. Set aside until cold, then stir until rather 
thick. Drop in pieces the size of a walnut on paraffine 
paper. Mrs. Belle Dustin Hood. 

Peppermint Drops. — One cup of sugar, a very little water, 
boil until it hairs. Remove from the stove, add a pinch of 
cream tartar and three drops of oil of peppermint, stir until 
the mixture begins to whiten. Drop with a spoon on buttered 
paper. Wintergreen oil may be used instead of the pepper¬ 
mint, and cochineal may be used to color them pink. 

Mrs. Emilie McClary Woodbury. 

Mints. — One cup of granulated sugar, five tablespoons of 
cold water; cook until it threads, then add one-half cup of 
triple X sugar, five drops of peppermint and three drops 
of fruit coloring. Drop with teaspoon on marble slab. 

Miss Van Duzee. 

French Cream. — Break in a bowl the white of one or more 
eggs; add an equal quantity of cold water and then stir in 
confectioners’ sugar until it is stiff enough to mould into 
shape with the fingers. Flavor to taste. 

Chocolate Mint Creams. — Flavor creamy French fondant 
with oil of peppermint. Stir well, place on board and roll 
in an oblong sheet about one-fourth of an inch in thick¬ 
ness, cover with unsweetened melted chocolate, when dry cut 
into one and a quarter inch squares, lift with a spatula and 


306 


Candies 


put two squares together having the chocolate on the outside, 
then put in oiled paper. Mrs. William McDonald. 

Chocolate Creams. — Mould French cream into small cone- 
shaped balls. Let them harden several hours and then cover 
with melted chocolate. 

Fig Candy. — To half a pound of fondant add one-fourth 
of a pound of figs chopped fine, roll the mixture out on a 
board into a flat cake, cut into oblong pieces and dust with 
confectioners’ sugar or cover with melted chocolate. If liked, 
raisins may be substituted for the figs. 

Mrs. Emilie McClary Woodbury. 

Walnut Creams. — Make a ball of French cream about the 
size of a walnut and place a half nut meat upon either side 
of the ball, pressing it into the cream. Other nut creams 
may be made by chopping the meats fine and working into 
French cream, and cutting into bars. 

Cream Candy. — Three cups of granulated sugar, one-half 
cup of water, two small tablespoons of vinegar. Boil hard 
for twelve minutes. Do not stir. Pour on buttered platter 
and when cool pull until white and cut in small pieces. 

Mrs. George Sabin. 

Chocolate Caramels. — One cup each of grated chocolate, 
molasses, brown sugar and milk, a piece of butter the size 
of an egg. Put the ingredients in a kettle adding one 
tablespoon of glycerine, and boil fast. When nearly done, 
add the chocolate; test by dropping into cold water and pour 
into buttered pans. When cool make into blocks with the 
back of a knife. 

Huyler’s Caramels. — One and one-fourth pounds of brown 
sugar, one-fourth pound of glucose, one-half pint of cream, 
one-eight pound of butter, four ounces of chocolate, two tea¬ 
spoons of vanilla. Put sugar, cream and glucose in sauce¬ 
pan on stove; boil, without stirring, until when tried in 
water it is hard, but not brittle. Put chocolate in after the 
candy boils, and butter just before it is done, and vanilla 
after it is off the stove. Pour in buttered pans and when 
cool make into blocks with the back of the knife. 

Miss Elizabeth Smith. 

Cream Puffs. — Cook one pound of brown sugar and one- 
half cup of hot water to a soft ball. Have ready the white 
of one egg stiffly beaten. Pour syrup, drop by drop, over 


Candies 


307 


the beaten white, stirring constantly, season with vanilla and 
chopped nuts. Place on paper with a spoon, working 
rapidly, as it hardens quickly. Mrs. Parker. 

Maple Sugan Candy. — Take one pound of maple sugar, 
broken into small pieces, put it in a sauce-pan with a pint 
of rich milk and a tablespoon of butter. Let this boil until 
it reaches the stage where it hardens in cold water; pour it 
into pans, and mark it in squares as you would taffy or 
caramels. 

College Candy. — Two cups of maple or brown sugar, one- 
third of a cup of sweet cream, one-half pound of English 
walnuts. Boil the sugar and cream until it forms a ball 
when dropped in water, stirring constantly. Remove from 
the stove and add the walnuts chopped fine; stir until the 
mixture begins to whiten, turn into pans and when cold cut 

into squares, Mrs. Emilie McClary Woodbury. 

« 

Pinoche. — One large cup of milk, one pound of light 
browrn sugar, and a piece of butter the size of a walnut. 
Boil until it will mould into a soft ball when tried in water. 
Just before taking from the fire stir in half a pound of 
chopped English walnuts and stir briskly until it begins to 
thicken; pour into buttered pan. 

Mrs. Anna Lincoln Kellogg. 

Pinoche Drops. — Put two cups of brown sugar and two- 
thirds cup of cold water in a sauce pan, place on the stove 
to cook. Let the mixture boil until it forms a soft ball in 
water. Beat the white of one egg until stiff and fold into 
the mixture. Then add one-half teaspoon of vanilla and one 
cup of chopped walnut meats. Stir until thick enough to 
drop in little balls on a sheet of waxed paper. Let harden. 

Miss Margaret E. Jones. 

Fudge. — One cup of milk, two cups of sugar, one-fourth 
cake of Baker’s chocolate, butter the size of a. walnut. Cook 
over a hot fire. When it becomes a soft ball, add one tea¬ 
spoon of vanilla, and stir briskly. Just before pouring on 
a platter add chopped walnuts; when almost cold cut into 
small squares. Miss Katharine L. King. 

Vassar Fudge. — Put into a sauce-pan four tumblers of 
sugar, two of milk. Grate into this one-half cake of choco¬ 
late, and add a piece of butter the size of a walnut. Cook 
over a hot fire and stir constantly. When it becomes a soft 


308 


Candies 


ball, add about one-half teaspoon of vanilla, and remove from 
the stove. Stir until it becomes like thick cream. Pour on 
a large piece of white paper; when almost cold and 'before 
it becomes hardened, cut into small squares and put into 
dishes for serving. Mrs. Gertrude Chesley Smith. 

Brown Sugar Fudge. — Two cups of brown sugar, two- 
thirds cup of milk, one tablespoon Wesson Oil, good pinch 
of salt. Boil until it forms a soft ball in water. Take from 
stove and add one teaspoon vanilla and one cup of walnut 
meats cut up. Stir until it grains and pour into buttered 
tin. Mrs. Anna Lincoln Kellogg. 

Water Fudge. — Add to two cups of sugar three table¬ 
spoons of cocoa, one cup of water, and a small pinch of salt. 
Boil until a little of the mixture makes a soft ball in water. 
Remove from stove, add piece of butter and allow to get cool 
by setting it in a basin of water. Add one-fourth teaspoon 
of vanilla. Stir till creamy. Add one cup of broken walnut 
meats before pouring candy on buttered platter. 

Mrs. Sally Crooks Robinson. 

Divinity Fudge. — Two cups white sugar, one-half cup 

Karo corn syrup, one-half cup water, a pinch of salt. Boil 

till it becomes brittle when tested in cold water. Have ready 

the well beaten whites of two eggs. Pour boiling syrup over 

eggs, beating constantly. Keep beating till it becomes thick, 

then add one-half teaspoon vanilla and one-half cup chopped 

walnut meats and beat till it is too stiff to stand anv more 

«/ 

beating. Turn onto buttered platter. When cold cut in 
squares. Miss Sarah C. Richey. 

Maple Sugar Fudge. — Put two cups of soft maple sugar 
and one-half cup of boiling water in an enamel kettle, dis¬ 
solve thoroughly and boil hard ten minutes, add one cup 
of rich cream and cook ten minutes more, being careful not 
to burn. Set one side while testing a little in saucer, stirring 
to a smooth soft mass. If sugary, add a little more cream, 
cook and test again. Do not stir the whole until luke warm, 
as a finer fudge is the result. Add one cup of walnut or 
butternut meats cut fine just before pouring into slightly 
buttered pan. Miss Channel. 

Marshmallow Fudge.— Put in sauce-pan one and one-half 
cups each of light brown sugar and confectioners’ sugar, one 
cup of milk, one-half cup of maple syrup, one-half cake of 


Candies 


309 


Baker’s chocolate, one tablespoon of butter and boil until it 
forms a soft ball in cold water. Add a tablespoon of vanilla, 
stir well and beat when it grains at side of kettle. Add one- 
half to three-fourths pound of marshmallows, each cut into 
four or five pieces. Stir and turn quickly into a pan. 

Mrs. Peck. 

Uncooked Fudge. — Melt over hot water one cake of 
Baker’s “dot” chocolate, add one cup of confectioners’ 
sugar, two unbeaten eggs, a teaspoon of vanilla, a small piece 
of butter or one dessertspoon of evaporated milk and scant 
cup of nut meats. Stir until well blended and spread in 
buttered tin or on waxed paper. Miss Jane Larkin. 

Molasses Bars with Filling of Fondant. — In making this 
candy the preparation of fondant comes first. Use your 
favorite way of making same, recipes for which are given 
elsewhere, flavoring as you prefer with vanilla, pistachio, 
chocolate, and so forth. For molasses part, use as follows: 
Put into enamel kettle one cup of granulated sugar, one- 
half cup of molasses, one-fourth cup of boiling water, one 
tablespoon of vinegar, two tablespoons of butter, one-fourth 
teaspoon of salt. Bring to boiling point slowly to thoroughly 
dissolve sugar, cook without stirring fifteen minutes. Test 
by trying a little in cold water, if slightly brittle it is done. 
Add to the whole one-fourth teaspoon of soda, stir in lightly 
and pour into well buttered pan. When luke warm pull 
until a light color is reached. Cut off pieces six or eight 
inches long, flatten out thin to a width of three inches and 
through center lengthwise lay the fondant and bring the 
edges of molasses together. Leave in bars or cut in small 
pieces. Miss Channell. 

Molasses Candy. — One cup of New Orleans molasses, one- 
half cup of white sugar; boil until it cracks in water, then 
add one-half teaspoon of soda; pour on buttered tin or 
marble; pull as soon as it is cool enough until hard. 

Mr. L. V. Hubbard. 

Molasses Candy. — Two cups of molasses, one cup of sugar, 
a piece of butter the size of an egg, one tablespoon of 
glycerine. Boil twenty or thirty minutes until brittle. Stir 
in one-half teaspoon of soda, and pour on a large platter. 
When cool enough, pull on a hook until white. Draw into 
sticks and cut with shears. Mrs. Mary Parmelee Olney. 


310 


Candies 


Molasses Candy. —Two cups of New Orleans molasses, one 
cup of sugar, four tablespoons of vinegar, butter the size 
of a small egg. Boil until when dropped in cold water you 
can pull it. Pour on buttered platters, and let stand until 
you can handle it, not until too cool. Miss Cahill. 

Butter Scotch. — Boil together one cup of sugar, one-half 
cup of molasses, one tablespoon of vinegar, two tablespoons 
of boiling water, one-half cup of butter, until when tried in 
cold water mixture will become brittle. Turn into a well 
buttered pan; when slightly cool mark with a sharp-pointed 
knife into squares. 

Butter Taffy. — Take two heaping cups of sugar, and of 
water only one, and put them in a kettle on the fire; of 
molasses half a cup, and — before you take it up — all the 
butter the family can spare. Now you stir it, and you mix 
it, and you watch it all the time, and you boil the whole con¬ 
coction till it hairs. Then you try it on a plate (it will 
surely be first rate), and you pour it into pans and cut it 
into squares. Mrs. Alice F. Stevens. 

Butternut Candy. — One cup of sweet cream; two cups of 
maple sugar, melted together; boil until it begins to grain, 
avoiding much stirring; put butternut meats in a tin and 
pour over them the syrup; cut in squares. Mrs. Pitman. 

Peanut Candy. — Two cups of white sugar, one cup of 
vinegar, two quarts of peanuts; let the sugar and vinegar 
boil until hard, testing by dropping into cold water; flavor 
a little with vanilla and add the peanuts; pour into flat tins, 
and just before hardening cut into squares. 

Mrs. Mary Parmelee Olney. 

Peanut Brittle. — Three cups of granulated sugar, one cup 
of crushed peanuts. Put the sugar in a frying pan and 
heat gradually, stirring constantly, until the sugar is all 
melted. Do not let it scorch. Have your tins buttered. 
Stir the peanuts into the melted sugar and pour in tins. 
Other nuts may be used. Mrs. Eleanor Markell Proctor. 

Hoarhound Candy. — Steep one tablespoon of hoarhound 
in a half cup of water, strain and add one pint of sugar and 
one tablespoon of vinegar. Boil without stirring, and when 
brittle pour into buttered pans. Mark off into squares while 
warm. Mrs. George Hawkins. 


Candies 


311 


Stuffed Dates. — Remove the stone from the date, place a 
half walnut meat within the fruit, press tightly together, 
and roll in granulated sugar. 

Mrs. Josephine Lawrence Porter. 

Preserved ginger in place of walnut meats is delicious. 

Date Roll. — Boil one and one-half cups of sugar and one 
cup of milk to the soft ball or when tried in water it holds 
together well. Add one tablespoon of butter five minutes 
before taking from the fire. AVhen ready stir in one package 
stoned dates and one and one-half cups of pecan nut meats 
and pour the mixture on a wet cloth. Bring over one side 
as you would fold a handkerchief and press mixture back 
to form an oblong. Mrs. Sarah Robb Taylor. 

Salted Almonds. — Shell the nuts and blanch. To every 
cupful add one even tablespoon of melted butter and let stand 
a while. Sprinkle with a level teaspoon of salt. Place in 
a moderately hot oven and bake until brown, stirring occa¬ 
sionally ; then place on brown paper. Peanuts may be salted 
in the same way. Mrs. Emilie McClary Woodbury. 

Salted Peanuts. —Select raw peanuts. Shell and blanch by 
pouring over them boiling water. Heat lard enough to cover 
the peanuts nicely, the same as for frying doughnuts. Put 

the peanuts in and let them cook, stirring constantly, until 

they are as brown as you wish. Remove and let drain in a 
sieve, then put them on several brown papers until all the 
lard is absorbed. When this is done salt to taste. 

Mrs. Eleanor Markell Proctor. 

Candied Orange Peel. — Soak the peel of the oranges over 
night in salt and water, one-half teaspoon of salt to one quart 

of water. Drain this brine off and put on fresh water 

enough to rinse the peel. Cut the peel into narrow strips 
and boil in three waters until tender. After draining off 
the last water, boil in a syrup made of the same amount of 
sugar as fruit. AVhen the peel has entirely absorbed the 
syrup it will be crystalized and ready to eat. 

Mrs. AVallace C. Short. 

Candied Grapefruit Peel. — Scrape the white thick part 
well from the inside of the rind, then cut in small pieces, 
cover with cold water and let come to a boil. Pour off the 


312 


Candies 


water, cover again with cold water, let come to a boil; repeat 
six times. Drain and for one large cnp of peel use one 
small cup of sugar; put on cool part of the stove and let 
remain until syrup forms, then boil until the syrup is ab¬ 
sorbed. Roll each piece lightly in granulated sugar. 

Mrs. Arthur E. McClary. 

Frosted Fruit. — Dip the fruit in the beaten whites of 
eggs; then in pulverized sugar; put white paper in tins and 
lay on the fruit to dry in a very cool oven. 

Mrs. R. D. Huntington. 


CASSEROLE COOKERY 


This method of cooking is so universal in France, the land 
of thrift, that it deserves to be better known and adopted 
here, the land of extravagance. 

It preserves all the nutriment and true flavor of the food. 
It makes for economy of material, time and labor. Some 
foods are better if cooked by a slow process and cheaper foods 
are rendered more palatable. For braising, pot roasting and 
stewing, which are all slow cooking, the casserole has proved 
its supremacy over metal dishes. It is a non-conductor of 
heat thus saving fuel. Food may be left in it without danger 
of metallic contamination. It is easily cleaned and sanitary. 
The ornamental appearance of the dish simplifies serving as 
most foods are served at the table from the dish, also there 
is no loss of heat, transferring it to another dish and a saving 
in dish washing and last but not least the food can be kept 
waiting for some time without deteriorating, if one is late to 
dinner. There are all shapes and sizes of casseroles from the 
dainty individual dishes to a size sufficient for several people. 
The dishes of pyrex (glass) are most attractive. 

Shoulder cf Lamb. — Place about two pounds of lamb in 
the casserole with enough water to cover, add one small onion 
sliced, season with salt and pepper and cook till tender. 
About half an hour before serving pour in a can of Camp¬ 
bell’s tomato soup. Mrs. Florence Miller Main. 

Liver en Casserole. — Wash and lard a calf’s liver. Put 
a generous tablespoon of butter in a spider and brown the 
liver on both sides, also a turnip and two carrots cut in cubes 
and three or four small onions. Put the vegetables in the 
casserole on which place the liver. Put a cup and a half of 
stock or water in the spider, let come to a boil and pour over 
liver. Add a bay leaf, cover and cook slowly two and a half 
hours. Half an hour before cooked, season with salt and 
pepper. Most of the cooking may be done on top of the stove, 
not too hot, with asbestos mat under the casserole. When 
cooked remove to platter, garnish with vegetables, also a cup 
of cooked peas and serve. Or, the peas may be put in the 
casserole fifteen minutes before serving. Thicken liquor with 
flour and serve in boat. Mrs. George Hawkins. 


[ 313 ] 


314 


Casserole Cookery 

Shad Roe en Casserole. — Soak roe for fifteen minutes in 
cold water, then dry, season with salt, roll in flour and place 
in a well heated buttered casserole. Put in a hot oven until 
nicely browned. Then add one pint of cooked seasoned peas 
with their liquor and cook fifteen minutes longer. Cooked 
carrots or string beans may be substituted for peas. Serve 
in casserole. Mr. Sherwood P. Snyder. 

Calves’ Hearts. — Remove tubes from two hearts and fill 
the cavities with a bread dressing seasoned to taste. Fasten 
together, to form a smooth, egg-shaped piece, lard with very 
thin slices of bacon, and dredge with flour. Select a casserole 
large enough to surround the hearts with a row of ripe toma¬ 
toes and green peppers, alternating, filled with the dressing. 
Add bits of butter, and bake in a moderate oven, basting 
frequently. The meat is also excellent served cold. 

Mrs. Alice F. Stevens. 

Steak en Casserole. — Cut two pounds of rump steak in 

small pieces. Put butter the size of an egg in frying pan, 

put in meat and brown, remove meat to casserole, fry one 
onion in the butter until brown, add two tablespoons of flour 
and brown, then one and one-half quarts of soup stock or 
water, add a cut up carrot, a little celery or celery salt. 

Season with salt and pepper, put all in casserole and bake 

three hours. Ten minutes before serving put in a can of peas. 
Serve in casserole. Mrs. M. L. French. 

Flank Steak. — Score the steak on both sides diagonally. 
Spread with highly seasoned bread dressing, roll up tightly, 
tie and braise with vegetables in a covered pan or casserole. 

Chicken. — Prepare a fowl as for boiling and pack into 
the casserole. Unless the fowl is very fat put in a couple 
of slices of fat pork. Cover with water and bake till tender, 
then add enough rich milk to' make a generous amount of 
gravy, thicken with flour and season with plenty of salt and 
pepper, add a piece of butter or a little sweet cream. An 
old fowl cooked this way will be tender and have a better 
flavor than if boiled. Sometimes it is better to cook the 
chicken the day before, then an hour in the oven will reheat 
it and then the milk may be added. 

Mrs. Florence Miller Main. 

Guinea Hen en Casserole. — Prepare bird as for roasting. 
Stick three cloves in a cored and pared apple, put tender 
celery in the cored space. Then put apple inside the hen, 


Casserole Cookery 


315 


also all the salted and buttered bread crumbs for which there 
is space. Turn and brown the hen slightly in the spider with 
little butter. Then put it in the casserole on a bed of carrots, 
shredded green pepper and small onions. Add a tablespoon 
of butter rolled in flour and a cup of hot water. Cover and 
cook slowly one and a half hours or till tender. Remove hen 
to platter and garnish with vegetables. Strain gravy. Serve 
with tart jelly. 


FIRELESS COOKERY 


The principle of the fireless cooker or “straw box” has 
been known and practiced for many years in Northern 
Europe. Of late years it is coming into general use here. 
Its use not only means a saving of fuel and energy on the 
part of the housewife but it produces better results when 
slow cooking is desired as in cereals and so forth. 

There are, generally speaking, two kinc^s of fireless cookers, 
the cookers so called and the calorics. In the former the food 
must be well heated before placing in the cooker. In the 
caloric the radiators are heated over a fire and the dish to 
be cooked is placed on one and the other disk over it if neces¬ 
sary. Baking and roasting are possible in these. The radi¬ 
ators for baking should be made hot enough to brown flour. 

The fireless with radiators is the best and soon pays the 
initial cost in the saving of fuel. It should not be used for 
foods that require a rising temperature or those which need 
evaporation or would be injured by condensed steam. While 
the fireless is a boon to the busy housewife or the woman with 
many outside duties, yet it must be remembered that it does 
need a certain amount of watchfulness. A book of recipes 
comes with a caloric so we will only give a. few tested ones. 

Oatmeal. —Add a teaspoon of salt to four cups of boiling 
water and gradually add one cup of oatmeal stirring con¬ 
stantly. Put on cover and let boil five minutes, then without 
removing cover, place in fireless and cook four or five hours 
or over night. 

Cream of Wheat. — One cup of cream of wheat, five of 
boiling water and one teaspoon of salt. Follow directions for 
oatmeal. 

Lamb Goulash. — Cut into cubes two pounds of meat from 
a leg of lamb, season with salt, let stand fifteen minutes and 
sprinkle over two tablespoons of flour^and shake well. Cook 
two large thinly sliced onions in one tablespoon of butter 
till yellow, add the meat with one-half teaspoon paprika, a 
little white pepper and cook a few minutes. Remove to a 
tightly covered kettle and place in caloric for one hour, using 
one radiator. This is nice with tomatoes added to the meat. 
Serve with mashed potato. 

Mrs. Delia Thompson Whipple. 

[3161 


317 


Fireless Cookery 

Beef a la Venison. —Rub over lightly with salt and paprika 
two pounds of lean beef and put it in a crock in a cold 
place, covered with a mixture of vinegar and grape juice 
for two days. Drain and lard with thin strips of fat bacon. 

Prepare the following ingredients: Two sliced onions, one 
chopped carrot, one teaspoon of grated lemon rind, one bay 
leaf, twelve peppercorns, eight whole cloves and a teaspoon 
of sugar. Brown over the meat quickly in hot beef suet and 
place in the kettle with the vegetables and seasonings. Pour 
in enough stock or hot water to make enough gravy and add 
four tablespoons of the vinegar and grape juice in which 
the meat has been soaked. Let all boil for fifteen minutes, 
thicken with a little brown flour, reboil and set the kettle in 
the cooker. Strain the gravy, add a tablespoon of Worcester¬ 
shire sauce and three tablespoons of tart currant jelly. This 
is one of the most delicious meats to slice cold, as well as to 
serve hot. 

Roast Chicken. — Prepare the same as for roasting in stove. 
Heat two disks till flour browns quickly, generally from 
twenty to thirty minutes. Put chicken in roaster and let it 
heat through on top of one of the disks. Before putting in 
tireless, add half a cup of boiling water. Mrs. Abiel Smith. 

Baked Beans. —• Soak about a pint of pea beans in cold 
water over night. In the morning drain and pour over boil¬ 
ing water, to which a pinch of soda has been added and cook 
until beans wrinkle. Drain again and add water, cooking 
until they split. Drain once more. Put a layer of beans in 
bean pot, then a couple of slices of salt pork and a few slices 
of onion. Alternate layers until full, using one onion in all. 
Add one teaspoon of mustard dissolved in one tablespoon of 
water and pour over the beans, pinch of salt and then a cup 
of maple sugar. (Maple syrup or brown sugar may be used 
instead.) Put bean pot in caloric using two radiators. Cook 
all day. Mrs. Carolyn Howard Marshall. 

Brown Bread. — One-half cup each of yellow Indian meal, 
Graham flour and white flour, three-fourths teaspoon each of 
salt and soda, one-half cup, scant, of molasses and one cup 
of sour milk. Mix in order given, beat well and steam three 
hours in tireless, using one radiator heated ten minutes. 

Mrs. William Watson. 

Baked Apples. — Core and pare the apples, fill the cores 
with sugar. Put a little water in the pan to prevent burn- 


318 


Fireless Cookery 


ing. Heat the disk ten or fifteen minutes and set the pan 
containing- the apples on top of disk to heat at same time. 
Then put in fireless and bake three or four hours. 

Mrs. Abiel Smith. 

Dried Apricots. —Wash the fruit carefully and soak over 
night in cold water. Boil slowly in same water, add sugar to 
taste and place in cooker for four hours. Dried fruits are 
especially satisfactory when prepared in fireless cooker for 
they can be cooked as long as necessary without being broken 
or reduced to mush. 


INVALID COOKERY AND DIABETIC DIET 

Dr. Pavy’s Method of Making Beef Tea. —Take one pound 
of lean, red beef, remove all fat and bits of fiber, mince it 
fine, put in a glass jar with one pint of cold water, let it 
stand from one to one and one-half hours, shaking it occa¬ 
sionally. Place the jar in a kettle of water, loosen the cover 
and place a piece of coiled wire or something equivalent, so 
as not to let jar rest on the bottom of kettle, and let all boil 
one hour. Pour off the tea and strain, letting the fine 
particles of meat go through with the tea. Season to taste. 

Dr. Henry Furness. 

Beef Tea. —Take a pound of the juicy round of beefsteak; 
cut into thin strips an inch long; put into a sauce pan and 
first cover with cold water; set over the stove where it will 
warm gradually; when it comes to a boil let it boil five 
minutes; pour off, and put in salt. Mrs. M. K. Wead. 

Beef Tea. — Cut up the beef in small pieces, place in glass 
can; set in a kettle of cold water and cook slowly until the 
juice of the meat is extracted. Add salt after it is done. 

Mrs. McClary. 

Chicken Broth. — Clean a three and one-half pound 
chicken, remove skin and fat, disjoint and wipe with a wet 
cloth. Put in a kettle with three pints of cold water, heat 
slowly to the boiling point, skim and cook until the meat is 
tender. Add one and one-half teaspoons of salt and a few 
grains of pepper; when half cooked strain and remove fat. 
Reheat to boiling point, add two tablespoons of rice and cook 
until rice is soft. It is sometimes necessary to cook rice 
separately and rub through a sieve before adding to the 
broth. 

Mutton Broth. — One pound of lean mutton or lamb, cut 
small; one quart of cold water; a small tablespoon of rice, 
soaked in a little warm water; add a little milk if preferred; 
salt and pepper to taste. 

Meat Cakes. — Put a piece of tender steak on meat board 
and with a sharp knife scrape off the soft part until there is 
nothing left but tough stringy fibres. Season the pulp with 
salt and pepper, make into small round cakes and broil care¬ 
fully. Serve on rounds of toast. Mrs. Parmelee. 

[ 319 ] 


320 Invalid Cookery and Diabetic Diet 

Coddled or Scrambled Eggs. — Beat one egg in top of 

double boiler till light, add one-half cup of milk, one teaspoon 
of butter, salt spoon of salt and speck of pepper and stir 
over boiling water until it thickens. Allow it to stand a few 
moments to thicken. Serve on toast or hot rice. 

Alida Frances Pattee. 

Chicken Jelly. — Half a raw chicken pounded with a mallet 
to break the bones; put in about a quart of cold water; let 
it simmer in a covered vessel until the meat is in rags and 
the liquid reduced one-half; strain through a coarse cloth, 
return to the fire, and season to taste; simmer five minutes 
longer; when cold skim the oil from the top. Keep on ice. 

Sago Gruel. —A heaping tablespoon of sago, washed in 
several slightly warm waters; put this into a coffee cup of 
water; when boiled until clear put in half a teacup of milk; 
as soon as scalded take off, and add one or two tablespoons 
of thin cream; salt to taste. Mrs. M. K. Wead. 

Farina Gruel. —Add one salt spoon of salt to one cup of 
boiling water; when boiling sprinkle in one teaspoon of 
farina; cook for ten minutes; add one cup of milk, cook five 
minutes and serve. 

Indian Meal Gruel. — Stir two tablespoons of the meal to 
a smooth paste with cold water and put into one pint of boil¬ 
ing water. Let this boil for one-half hour, stirring often as 
it burns easily; if too thick add a little water. Season to 
taste. 

Barley Gruel. —Wash two tablespoons of barley, add one 
quart of cold water and let soak two hours. Cook in same 
water until the water is reduced one-half, if it is to be used 
for infant feeding; for adults, reduce to one cup. Salt and 
cream may be added, or lemon juice and sugar as the case 
may require. Boston Cooking School. 

Oatmeal Gruel. —Add one-fourth cup of rolled oats, one- 
fourth teaspoon of salt to one and one-half cups of boiling 
water. Let boil two minutes, then cook over hot water, one 
hour. Strain, bring to the boiling point and add milk or 
cream to meet the needs of the case. 

Boston Cooking School. 

Oatmeal Blanc Mange. — Put one cup of oatmeal into a 
quart of cold water, with a little salt, and cook to a jelly, 
strain through a fine sieve and mould. 

Mrs. C. B. Beardsley. 


321 


Invalid Cookery and Diabetic Diet 

A Nourishing Drink. — Into a good sized bowl squeeze the 
juice of two oranges and one-half lemon, add one glass of 
cold water and four fresh eggs. Beat all together with an 
egg beater. Strain and sweeten to taste; six eggs may be 
added if required. Keep in a cold place. Prom a third to 
a half glass may be taken often. A little cracked ice improves 
it. Miss M. E. Doherty. 

Kumyss. — Put into a self-sealing pint bottle one table¬ 
spoon of sugar, and one-sixth of a Fleischmann’s yeast cake; 
fill the bottle to within three inches of the top with new milk 
and seal. Let it remain in a warm place nine hours — shak¬ 
ing frequently, at least once an hour. Then let it stand in 
a cold place for three hours, when it will be ready for use. 
An excellent and nourishing drink. Mrs. J. S. Phillips. 

Corn Tea. — Brown and pound in a mortar one cUp of 
sweet dry corn; pour on two cups of boiling water and steep 
fifteen minutes. This is light and nutritious, and can be 
taken when the patient is very weak. 

Irish Moss Lemonade. — Soak one-fourth cup of Irish moss 
in cold water to cover; drain and pick over. Put it in a 
double boiler with one and one-half cups of cold water; cook 
thirty minutes and strain. To one-half cup of liquid add 
lemon juice and sugar to taste. 

Lemon Egg. — Beat egg light, add heaping teaspoon of 
sugar or more, a little crushed ice and juice of one-half 
lemon. Fill glass with water. Refreshing and strengthening 
for convalescents. 

Egg Cream. — To two fresh eggs add a pinch of salt, beat 
stiff and add teaspoon of sugar and one-half cup of cream. 
Beat together, chill and serve in sherbet glasses. 

Egg-Nog. — To the beaten yolk of an egg add a speck of 
salt, three-fourths of a tablespoon of sugar and blend well, 
then add three-fourths of a cup of milk and a half tablespoon 
of pineapple juice, add the stiffly beaten white of the egg 
and serve. Eggs, milk, and juice should be chilled before 
blended. Miss Elizabeth Hodges. 

Orange Albumen. — Add the juice of one orange to the 
unbeaten white of one egg, sweeten to taste and blend thor¬ 
oughly. Use shaker, strain and chill. 

Cocoa Shake. — Dissolve six teaspoons of cocoa and five of 
sugar in one-half cup of water. Add a cup and a half of 

11 


322 Invalid Cookery and Diabetic Diet 

boiling water and cook till it thickens, stirring frequently. 
Pour in jar. It will keep for days in a cold place. 

Take two teaspoons of the above and add to a glass of 
milk, a little vanilla and more sugar if desired. Put in 
shaker, add a little ice and shake well. Cream may be used 
instead of milk. Clifton Springs Sanitarium. 

Malted Milk Cocoa. — In a cup mix one tablespoon malted 
milk and one teaspoon cocoa with one teaspoon cold water 
till the paste is smooth. Fill the cup with boiling water and 
stir till the mixture is dissolved. Add sugar to taste. 

Miss Katharine A. Paddock. 

Barley Punch. — For the invalid who cannot take milk, 
barley is a fine substitute. Wash through several waters 
half a cup of pearl barley and put it on to heat slowly with 
one and a half quarts of cold water. Simmer gently for 
six hours, adding enough water if necessary to make one 
quart when done. Strain and set away to cool. Use it in 
place of milk for any hot or cold drink the patient is to 
have. The following is delicious: Beat an egg light, add a 
little sugar and nutmeg, a little cracked ice and orange or 
pineapple juice to flavor. Then fill the glass with cold bar¬ 
ley water and it is ready to serve. Cocoa is delicious made 
with the barley water instead of milk. In cold weather 
make enough to last two days and keep in a glass preserve 
jar. 

Crust Coffee. — Slices of bread dried thoroughly and nicely 
browned; pour over enough boiling water to cover them; 
let them steep until cold, keeping closely covered; strain, 
and sweeten if desired; put a piece of ice in glass when 
served. 

Hot Milk is both nourishing and stimulating; when one 
is weary it is more easily digested than cold milk. Should 
be taken slowly in sips. 

Flaxseed Lemonade. — Four tablespoons of flaxseed, one 
quart of boiling water; let remain in a covered dish three 
hours. When cold add the juice of two lemons and sweeten 
to taste. Take ice cold. This makes a soothing drink in 
throat and lung troubles. 

Cough Syrup. — One ounce each of licorice root, flaxseed, 
thoroughwort, slippery elm and anise seed; steep until all 
the strength is extracted; strain and add one pint of 
molasses and one pound of white sugar; simmer to a quart. 
Excellent for children. . Mrs. House. 


Invalid Cookery and Diabetic Diet 323 

Cough Mixture. —Two ounces of flaxseed, one-fourth pound 
of rock candy, one cup of sugar, three cents worth of hoar- 
hound, one stick of black licorice, two lemons boiled whole, 
cut and squeezed after boiling; one quart of water. Simmer 
all except the sugar and licorice for two hours — then strain, 
pressing the juice from the lemons; add the sugar and lic¬ 
orice and stir over the fire until the licorice is dissolved. 

Mr. L. C. Wead. 

Cough Syrup. — Place a handful of hops in a quart of cold 
water and simmer to one pint. Strain and add one pound 
of maple sugar or one pint of maple syrup. Add juice of 
two lemons and simmer to one pint, strain and bottle. Take 
one dessertspoonful three times a day. 

Cough Mixture. — Four or six ounces of strained honey, 
two ounces of lemon juice, one ounce of paregoric. Pour 
into a bottle and shake until thoroughly mixed and let stand 
for a few hours. Dose: one teaspoonful every three hours. 

Miss Sarah M. Brewster. 

Prunes and Senna. — Take one-quarter pound of fresh 
senna leaves, cover with a pint of cold water and bring 
slowly to the boiling point. Cook till juice is reduced one- 
half and strain carefully. Soak one pound of prunes over 
night. Cook until soft, but not broken, in double boiler. 
Add senna and water and cook together about five minutes. 
Sugar to taste. 

When figs are used, prepare same way as the prunes. 
Before soaking, cut out hard center and cut each fig in two. 

Dose .— Two or three prunes in about two tablespoons of 
juice night and morning. Clifton Springs Sanitarium. 

Spermaceti Salve. — One ounce of spermaceti, three of 
white wax, six of olive oil; melt the spermaceti and wax 
together; heat the oil and put all together, stirring until 
cold. 

Cure for a Burn. —Apply common baking soda; there is 
nothing better. Mrs. C. B. Beardsley. 

Mustard Plaster. — Mix thoroughly flour and ground mus¬ 
tard in the proportions required — usually one-third mus¬ 
tard to two-thirds flour, or mustard and flour equal parts — 
add hot water in sufficient quantity to make a thick paste. 
Spread on cotton cloth and cover with cheesecloth or old 
linen. Mixing with the white of an egg will prevent 
blistering. Dr. D. R. Belding. 


324 Invalid Cookery and Diabetic Diet 

Camphor Steam. —A cold in the head can be quickly re¬ 
lieved by taking at once before retiring a good camphor 
steam. Add one tablespoon of camphor to a pint of steam¬ 
ing hot water, place the dish on a chair and cover the head 
with a blanket, inhale the steam into the throat and allow 
it to pass through the nose; continue this for three or four 
minutes and repeat the next night if necessary. 

Mrs. McClary. 

For Indigestion. — Sprinkle cayenne pepper over food. 

Antidote for Poison. — For any poison swallow instantly a 
glass of cold water with a heaping teaspoon of common salt 
and one of ground mustard stirred in. This is a speedy 
emetic. When it has acted swallow the whites of two raw 
eggs. Marion Harland. 

To Remove Discoloration from Bruises. —Apply a cloth 
wrung out in hot water and renew frequently. Or, apply 
a piece of raw beef. 

Sleeplessness. — May be relieved by laying a cold wet cloth 
on the back of the neck, with a dry cloth outside. 

Standard Diabetic Diet 

This diet and recipes below (unless signed) are con¬ 
tributed by Aloney Rust, M. D. 

Breakfast. —Two eggs, ham 90 gm. (3 oz.) ; coffee with 45 
gm. ( y 2 oz.) cream. Butter, 15 gm. (% oz.) on biscuit dur¬ 
ing test period; cooked with eggs if no biscuit or bread is 
taken. 

Luncheon. — Meat (steak or chops) 120 gm. (*4 lb.). 
Green vegetables from list, two tablespoons (1 oz.). Butter, 
15 gm. (V 2 oz.) with the green vegetables if no bread is 
taken. 

Afternoon Tea with 15 gm. (y 2 oz.) of cream. 

Dinner. —Any clear soup; fish, 90 gm. (3 oz.). Meat (beef, 
mutton, turkey or chicken) 120 gm. (% lb.). Green vege¬ 
table from list, two tablespoons. Salad with 15 gm. (% oz.) 
of oil in the dressing. Cream cheese, 30 gm. (1 oz.). Demi- 
tasse of coffee. Butter 30 gm. (1 oz.) on fish, meat or vege¬ 
tables, if no bread is taken. 

Bedtime. — Bouillon with one raw egg. 


325 


Invalid Cookery and Diabetic Diet 

General Diabetic Diet List 

Soups. All meat soups and broth. May add vegetables 
allowed, egg or cheese. 

Meats. —All fresh, smoked and cured meats (except liver), 
poultry^ and game, without sauces or gravies containing 
flour, pate de foie gras. 

Fish. —All kinds except oysters, clams or scallops; cooked 

without bread crumbs or meal; all dried salted, smoked or 
pickled fish. 

Eggs. — Prepared in any way without flour. 

Fats. — Butter, lard, suet, olive oil or other fats. 

Cheeses. —All kinds especially cream, Swiss, English and 
pineapple cheese. 

Vegetables and Salads. —Asparagus, beet greens, Brussels 
sprouts, cabbage, cauliflower, celery, chickory, cresses, 
cucumbers, egg-plant, endive, kohl rabi, leeks, lettuce, okra, 
pumpkin, radishes, rhubarb, salsify, sauerkraut, spinach, 
string beans, tomatoes, vegetable marrow. Pickles made 
from above vegetables unsweetened, ripe olives. 

Fungi. — Mushrooms and truffles. 

Cream. — Not over 90 cc. (3 oz.) a day. 

Condiments. — Salt, pepper, cayenne and paprika, curry, 
cinnamon, cloves, English mustard, nutmeg, caraway, 
capers, vinegar, and the piquant sauces in small quantities 
unless specilly forbidden. 

Desserts. — Jellies made from gelatine, custards and ice 
creams made with eggs and cream; all sweetened with 
saccharin and flavored with vanilla and coffee. Nuts. 

Beverages. —Tea or coffee, sweetened with saccharin and 
with the portion of cream allowed. Mineral waters of all 
kinds. Lemonade in small quantity sweetened with 
saccharin. 

Articles Prohibited Except As Prescribed in 

Accessory Diet 

Sugar and sweets of every kind. Pastry, pudding, pre¬ 
serves, cake and ice cream. 

Bread and biscuit of all kinds, toast, crackers and griddle 
cakes. 


326 Invalid Cookery and Diabetic Diet 

Cereals, such as rice, oatmeal, sago, hominy, tapioca and 
barley. 

Macaroni, potatoes, carrots, parsnips, beans, peas, beets, 
green corn and turnips. 

Fruit of all kinds, fresh or dried. 

Soups, sauces or gravies thickened with flour or meal, 
or made with milk. 

Beer, ale, porter, all sweet wines, sherry or port wine, 
sparkling wines, cider and liquors. 

Milk, chocolate or cocoa. All sweet drinks or soda water. 

Table 1. Dietetic Values of Foods Commonly Used by Diabetics 

Water, clear broths, coffee, tea, cocoa shells and cracked cocoa can be taken 
without allowance for food content. 

Foods arranged approximately according to content of carbohydrates. 

Fruits, Vegetables (fresh or canned). 


*5 per cent 


• 




flO per cent 

15 per cent 

20 per cent 

1-3 per cent 

3-5 per cent 




Lettuce 

Cucumbers 

Spinach 

Asparagus 

Rhubarb 

Endive 

Marrow 

Sorrel 

Sauerkraut 

Beet greens 

Dandelions 

Swiss chard 

Celery 

Mushrooms 

Tomatoes 
Brussels 
sprouts 
Water cress 
Sea kale 

Okra 

Cauliflower 
Egg plant 
Cabbage 
Radishes 
Leeks 

String beans, 
canned 
Broccoli 
Artichokes 

String beans 

Pumpkin 

Turnip 

Kohl-rabi 

Squash 

Beets 

Carrots 

Onions 

Green peas, 
canned 

Green peas 
Artichokes 
Parsnips V 
Lima beans, 

4 canned 

Potatoes 

Shell beans 
Baked beans 
Green com 
Boiled rice 
Boiled 
macaroni 

Strawberries 

Lemons 

Cranberries 

Peaches 

Pineapple 

Blackberries 

Oranges 

Raspberries 

Currants 

Apricots 

Pears 

Applas 

Blueberries 

Cherries 

Plums 

Bananas 

Prunes 

Ripe olives (20 per cent fat) 
Grape fruit 



1 gram protein. 4 calories 1 kilogram — 2.2 pounds 

1 gram carbohydrate. 4 calories 30 grams g. or cubic centimeters 

1 gram fat. 9 calories c.c. = 1 ounce 

6.25 grams protein contains 1 gram A patient “ at rest ” requires 25 
nitrogen calories per kilogram 


* Reckon average carbohydrate in 5 per cent vegetable as 3 per cent, 
f Of 10 per cent vegetable as 6 per cent. 
























327 


Invalid Cookery and Diabetic Diet 

Cream of Celery Soup. — Boil in a cup of water, mash and 
strain six stalks of celery, one slice of onion and add to a 
cup of hot cream or milk. Bind with one-half teaspoon each 
of gluten flour and butter, cook thoroughly and season 

Miss Elizabeth Hodges. 

Creamed Codfish. — One-half cup flaked codfish, soaked in 
two waters, melt one-half teaspoon butter. Add one-half tea¬ 
spoon gluten flour, pour on one cu'p of milk or cream, cook 
well. Add fish, beaten yolk of egg and little pepper. 

Alida Frances Pattee. 

Gluten Mush. — Add one teaspoon of salt to one quart of 
boiling water, stir in quickly and lightly one and one-half 
cups of gluten meal. Mrs. Gillmore. 

Cheese Savory. — Stir together till very light four table¬ 
spoons each of melted butter and grated cheese with one 
tablespoon of Barker’s Gluten Food A, two tablespoons 
cream, flavoring of salt and cayenne and two well beaten eggs. 
Pour into ramakins, bake in quick oven and serve immedi¬ 
ately. 

Oatmeal Popovers. — Into the white of one egg beaten 
lightly, stir three and one-third ounces of cooked oatmeal. 
Mix thoroughly and drop into heated popover pan. Bake 
twenty minu'tes and serve hot with butter. 

Soja-Bean Meal Muffins. — Sift together thoroughly one 
ounce of soja-bean meal, one-half teaspoon baking powder, a 
little salt. Stir one and one-fourth ounces of cold water into 
the flour, add melted butter (size of hickory nut), beat 
white of one egg and mix in lightly. Bake in two buttered 
muffin pans. 

Lyster’s Flour Muffins. — Two eggs, three tablespoons each 
of cream and melted butter, one box of flour. This makes 
six muffins. Beat eggs, whites and yolks separately and very 
light. Add cream to yolks, then melted butter, then whites 
of eggs, then flour gradually; whip well. Bake in quick oven 
till brown — usually five to seven minutes. Take only one 
at a meal. Mrs. Ralph Thomas. 

Gluten Biscuit. — Two cups of gluten flour, four even tea¬ 
spoons of baking powder, two even tablespoons of shortening 
and a little salt, mix soft with milk. 

Miss Marian E. Seaver. 


328 Invalid Cookery and Diabetic Diet 

Gluten Meal Biscuit. — To one egg, add one heaping salt- 
spoon of salt and beat, then add six tablespoons of cold 
water and beat till quite thick, into this beat one tablespoon 
of thin cream. Add two heaping tablespoons of dry gluten. 
Stir occasionally during one-half hour till the consistency of 
thick gruel. Bake thirty-five minutes in a well buttered pan 
in hot oven. 

Cassoid Muffins. — Three eggs well beaten, reserving one 
white to add last. Four tablespoons cream, three of melted 
butter, two heaping tablespoons of cassoid flour, one small 
teaspoon baking powder, salt, and sufficient bran to make 
batter like muffins. Beat well and add stiffly beaten white 
of egg. Bake in muffin tins. Miss Lawrence. 

Gluten Cream Tartar Biscuits. — Two tablespoons melted 
butter, one-half cup of sweet milk, one-half teaspoon of soda 
dissolved in the milk, one teaspoon pure cream tartar and 
flour enou'gh to mix as for baking powder biscuit. 

Mrs. F. W. Lawrence. 

Gluten Griddle Cakes. — One egg, one cup of sweet milk, 
one-half teaspoon of soda, one teaspoon pure cream tartar 
mixed with flour enough to make a thin batter 

Mrs. F. W. Lawrence. 

Gluten Bread. — Two eggs, one teaspoon of salt mixed a 
very little with the eggs, two cups of sweet milk, one tea¬ 
spoon of soda dissolved in milk, three heaping cups of flour. 
Sift two teaspoons of pure cream tartar into the flour. Bake 
one hour in a moderate oven. Mrs. F. W. Lawrence. 

Gluten Bread. — Boil two cups of water, scald one of milk 
and when luke warm dissolve one yeast cake in the water. 
To the milk add one teaspoon of salt, three saccharin tablets 
and two tablespoons of shortening. Mix all ingredients. 
Add gluten flour till mixture leaves sides of the bowl clean. 
Knead till soft and elastic and form into two loaves. Let 
rise till more than double in size. Bake in moderate oven 
about forty-five minutes. Miss Marian E. Seaver. 

Steamed Custard. — Two cups of milk, two eggs, three 
saccharin tablets, a little salt, lemon and vanilla. Steam 
twenty minutes in three cups. Serve with whipped cream. 

Miss Marian E. Seaver. 


329 


Invalid Cookery and Diabetic Diet 

Baked Custard. — Two cups of milk, two eggs, three sac¬ 
charin tablets, a little salt and nutmeg. Bake in slow oven 

till firm. Miss Marian E. Seaver. 

0 

Lemon Jelly. — One envelope of Knox gelatine, one cup of 
cold water, two of boiling water, one-lialf cup of lemon juice 
and four saccharin tablets. Miss Marian E. Seaver. 

Coffee Ice Cream. — Three tablespoons of cream, three of 
water, two of coffee with two or three saccharin tablets dis¬ 
solved in it and one egg. Mix in sauce pan and beat gradually 
till it thickens. Cool and freeze. 


MISCELLANEOUS 


Entertainment Supplies for Fifty Guests. — For chicken 
salad allow five medium sized chickens and twelve heads of 
celery. One hundred sandwiches; two loaves of loaf cake and 
two of layer; two pounds of coffee and two quarts of cream; 
two gallons of ice cream. 

Church Supper Supplies for One Hundred Guests. — For 

chicken pies Use fifteen medium-sized chickens. For escal- 
loped oysters allow two gallons of oysters, four pounds of 
crackers, two pounds of butter. For hash, ten pounds of 
corned beef with double the quantity of potato. With any 
two of these allow ten dozen biscuits; five pounds of butter; 
twelve pounds of ham before cooking; six quarts of cabbage 
salad; twelve heads of celery; eight dozen boiled eggs for 
egg salad; one hundred doughnuts; four pounds of cheese, 
three loaves of white cake, two of dark, four of layer; three 
and one-half pounds of coffee and four quarts of cream for 
the same. 

Sharp Vinegar. — Put West India molasses into cold water 
until the mixture will bear up an egg, showing a piece of 
the egg shell as large as a five cent piece; set in the sun or 
a warm place. Remove the mother when it forms. 

Tarragon Vinegar. — Take one heaping cup of leaves to one 
quart of good vinegar and let it stand two weeks; then press, 
strain and bottle. 

Baking Powder. — One-half cup of cream tartar, one- 
fourth cup of soda, one-half cup of cornstarch. Sift all 
together eight times and keep in a close jar. 

Mrs. McClary. 

Sage and Mint. — Pick the leaves from the garden two or 
three times during the summer, wash thoroughly in several 
waters, spread thinly over paper, and place where they will 
dry; then grind with the finest part of vegetable grinder and 
pack away carefully in jars. 

To Cut Warm Bread.— Heat a thin bladed knife on the 
stove or in boiling water. 

Bread Crumbs to Keep. — Have a dish in the warming oven 
and place in this the pieces and crusts of bread on hand, 

\m] 


Miscellaneous 


331 


and after they are thoroughly dried, grind them in a vege¬ 
table grinder and place in a tin can, or pail, with several 
holes punched through the cover. These will keep for several 
weeks and are ready for dressing, or for other purposes. 

Mrs. McClary. 

To Stone Raisins. — Pour over them boiling water and the 
seeds can easily be removed. This improves them for a cake 
or pudding. 

Salt. — To prevent the salt from absorbing the dampness 
and becoming hard in the salt cellars during the summer 
season mix a little corn starch or rice flour with the salt, 
using one spoonful of starch to six of salt. 

Washing Fluid. — One pound of potash, one and one-half 
ounces each of salts of ammonia and salts of tartar, six quarts 
of water. Put one cupful of mixture to three pails of water. 

Mrs. Ford. 

For Bluing Clothes. — One-half ounce of oxalic acid and 
one ounce of Chinese blue; put into two quarts of water and 
bottle. Keep for use. Mrs. Munger. 

To Make Good Starch. — Mix the starch with cold water; 
add boiling water until it thickens, then add a dessertspoon 
of sugar and a small piece of butter or lard. This makes a 
stiff and glossy finish. 

To Starch Mull or Lace. — Into a teacup of water put a 
small teaspoon of dissolved gUm arabic; dry the goods after 
starching and dampen before ironing — will make them look 
like new. 

Solution for Preserving Eggs. — Buy water glass and fol¬ 
low directions on can. 

To Wash Blankets. — Dissolve one-half pound of borax and 
a cake of ivory soap in two quarts of hot water (enough 
for one double or two single blankets). When soap is thor¬ 
oughly dissolved put in laundry tub with cold water. Fold 
blanket to fit tub, press under water having enough to well 
cover blankets. Press with pounder a few times and in the 
morning run off soiled water, letting fresh water run on 
blankets' till water is clear. Do not turn or wring them, 
lift into basket and fasten on line along one side of blanket 
with clothes pins near together. Let blankets drip dry. 

Mrs. George Hawkins. 


332 


Miscellaneous 


To Wash Flannel. — Wash with wool soap in warm water, 
not too hot, rinse in clear water of the same temperature, dry 
quickly. 

To Wash Colored Cambrics. — Put a teaspoon of sugar of 
lead or salt into a pailful of water and soak fifteen minutes 
before washing. For stiffening navy blue cambrics use dark 
glue instead of starch. 

Wash Goods liable to fade. — Should be washed in a strong 
solution of salt, allowing a cup of salt to a quart of hot 
water. While the water is warm put the material in and 
let it lie for a time; then take out and wash in the Usual way. 

To Clean Straw Matting.— Wash with a cloth dipped in 
clean salt and water, then wipe dry at once. This prevents 
its turning yellow. 

To Wash Pongee. — Make a suds of ivory soap and luke 
warm water, wash goods, rinse well and dry thoroughly. 
Iron when dry. Mrs. George Hawkins. 

To Wash White India Silk or Crepe de Chine. — Wash as 

above and put bluing in the rinsing water to keep silk white. 
Roll in towel and iron when damp. 

To Renew Black Silk. — Put on a perfectly smooth sur¬ 
face ; sponge with clear, cold water until it sticks to the board 
and leave until thoroughly dry. Mrs. M. S. Mallon. 

. To Restore Velvet. — Dampen thoroughly a large piece of 
old cotton cloth, fold till quite thick, place upon a hot flat, 
which has been placed on its side on a table. The wrong 
side of the velvet is then drawn carefully over the wet cotton. 

To Remove Coffee, Tea and Fruit Stains. — Place a bowl 
on the table, spread the stained part over it, pour boiling 
water on it from a height so as to strike the stain with force. 

To Remove Paint from Window Glass. — Put sufficient 

soda into hot water to make a very strong solution; saturate 
the spots of paint with this and let it remain until nearly 
dry; then rub off with a woollen cloth. Mrs. Caldwell. 

To Remove Iron Rust. — Saturate spot with lemon juice, 
then cover with salt. Let stand in the sun for several hours, 
rinse in cold water. If not removed repeat. 

Ink and Iron Rust Stains. — Such stains can generally be 
removed from white cloth with oxalic acid. Wash immedi¬ 
ately. 


Miscellaneous 


333 


To remove white spots from polished furniture. Wet a 
small piece of absorbent cotton or soft cloth in alcohol and 
rub lightly over the spot. It will disappear. 

Miss Sarah M. Brewster. 

Brass Polish. — One-half cup of whiting, one-half cup of 
denatured alcohol, one-half cup of oxalic acid, one pint of 
kerosene. Put in bottle and shake well. 

Mildew. — Take lemon juice mixed with an equal weight of 
salt, powdered starch and soft soap; rub thickly on the spots, 
renewing two or three times a day until the spots disappear; 
strong soft soap alone will often do as well if placed in the 

sun. 

To Clean Lamp Burners. — Put the burners into water in 
which beans have been soaked or parboiled and boil one hour, 
then clean with sapolio or bath brick. 

Mrs. F. W. Lawrence. 

To Clarify Fat. — Put drippings in sauce pan and melt, 
then strain into another pan, add one-half cup of boiling 
water to a pint of fat and a pinch of soda. Put over a 
moderate fire and boil till water is evaporated and fat clear. 
Skim and strain. 

How to Keep Flatirons Clean and Smooth. — Rub them 
first with a piece of wax tied in a cloth, and afterwards scour 
them on a paper or cloth strewn with coarse salt. 

To Clean Coffee and Tea Pots. — The black coating which 
collects inside the coffee and teapots may be easily removed. 
Throw a handful of cooking soda in the pot, fill it with boil¬ 
ing water, let it stand on the back of the stove for five or 
six hours and then wash thoroughly and rinse it in boiling 
water. Be careful to clean out the spout. This process will 
make the inside of an old coffee pot bright and sweet. 

To Wash Chamois. — Two quarts of moderately warm 
water, two heaping teaspoons of borax, let soak for about ten 
minutes, then wash. Then take two quarts of water with 
one teaspoon of borax, and wash again, rinse well, pull out 
smooth; when partly dry rub with the hands. 

Mrs. Ralph. 

Furniture Varnish. — One pint of Japan, five cents worth 
of asphaltum varnish, one tube of Indian red. Thin the 
mixture with spirits of turpentine and apply with a cloth. 


334 


Miscellaneous 


Paste. — Three level tablespoons of flour with enough water 
for a smooth paste, one-fourth teaspoon of powdered alum, 
one-half cup of cold water. Stir constantly and cook until 
well thickened; then add twenty drops of oil of cloves and 
pack in a glass jar. When mounting pictures apply the 
paste with a piece of soft cloth. Mrs. McClary. 

Sealing Wax for Bottles. — Six ounces of resin, one-half 
ounce of yellow wax and carmine the size of a pea. Put 
into a tin basin and melt, stir Until mixed. Invert bottle 
(which has been well corked) and dip, covering the rim of 
the bottle, and set aside. When cool repeat the process of 
dipping. Dewey & Smith. 

To Clean Granite Ware. — When any mixture has been 
burned on a vessel, fill with cold water; add four ounces of 
washing soda and heat gradually to the boiling point, boil 
a while, then empty; the dish may now be easily cleaned. 

Cleansing Cream. — Aqua ammonia, three drachms; sul¬ 
phuric ether, one and one-fourth drachms; alcohol, two 
drachms; powdered borax, eight grains; nitrate of potash, 
eight grains. Mix with two drachms of powdered white 
Castile soap, which has been previously dissolved in four 
ounces of hot water, then add twelve ounces of cold water. 

Mrs. Edward Lawrence. 

Paper “Logs” for the Fire Place. — Make very tight rolls, 
ten or more inches in length, six or more inches in circum¬ 
ference, Using old newspapers, magazines, etc. Crumpled 
paper, nut shells, and other combustible rubbish should be 
packed into discarded cereal or berry boxes. Tie each roll 
or package firmly. These “logs” burned with wood, make 
good cheer of unsightly waste. They make, also, a consider¬ 
able saving in the fuel bill. 

Mr. II. H. B. Meyer, Washington. 

Hard Soap. — Try out all scraps of any kind of fat. Keep 
until you have five and one-half pounds of grease. Melt. 
Put in another pail three and one-half pints of cold water 
and shake into this one can of lye; stir. Let grease and lye 
cool until it is luke warm, then turn lye into grease, stirring 
with a wooden stick. Add one-half cup of borax, if you so 
desire. Then stir until it is thick and white. Line a paste¬ 
board shirt box with waxed paper, and turn soap into it. 
Let it stand over night. Cut into cakes with small twine, 
then put in attic to dry. 


Miscellaneous 


335 


The best way when hot grease is spilled on the floor is to 
throw cold water on it. This will harden the grease and it 
will not leave a spot if done quickly. 

Asbestos Flatiron Holders. — Have an eight-inch square of 
heavy asbestos for the electric flatiron, when using, but keep 
the regular iron holder nearby to be used when delayed in 
ironing. This way makes the work much easier. 

Mrs. M. E. McClary. 

To Keep Roses. — Lay them, their full length of the stems, 
in a pan of cold water, and place them in a cool place during 
the nights and they will keep for many days. 

Each recipe is true and tried, 

And some good housewife’s honest pride — 

Some home’s delight; 

And should your effort bring no prize, 

I’ll say not where the trouble lies ,— 

’Twere impolite. 


Mr. George Hawkins. 



I 


\ 


INDEX 

\ 


A. 

Adirondack Cakes, 152. 
Afternoon Tea, 8. 
Almonds, Salted, 311. 
Ambrosia, 202. 

Anchovy CanapS, 10. 
Apple, 

Brownies, 71. 

Butter, 274. 

Charlotte, 71. 
Dumplings, 188-189. 
Fritters, 98. 

Jelly, 275. 

Kuchen, 148. 

Puffs, 178. 

Sauce, 264. 

Snow, 204. 

Apples, 

Baked, 212, 264, 317. 
Broiled, 70. 

Cinnamon, 212. 
Delmonico, 71. 

Dried, 264. 

En Casserole, 70. 
Fried, 70. 

Bose, 212. 

Steamed, 264. 

Sweet, 264. 

With Onions, 70. 
Apricots, 

Dried, 265, 318. 
Artichokes, 89. 

Asparagus, 85. 

Mousee, 100. 

Aspic, 

Cherry, 124. 

Chicken, 123. 

Jelly, 100, 123. 
Tomato, 123. 

B 

Bacon, 54. 

Canap6, 11. 

Baked Alaska, 226. 

Baking Powder, 330. 
Banana Float, 207. 
Fritters, 98. 

Whip, 210. 

Bananas, 89. 

Banbury Cakes, 255. 
Bar-le-duc, 270. 


Barley Punch, 322. 

Bavarian Cream, 206-207. 
Beans and Cheese, 300. 
Baked, 92, 317. 

Dried, 83. 

Shell, 83. 

String, 83. 

Bear Steak, 56. 

Bechamel Sauce, 66. 

Beef a la Mode, 44. 

a la Shapleigh, 41. 

& la Venison, 317. 
Cannelon, 45. 

Corned, 46. 

Dried, Creamed, 47. 
Filet, 41, 42. 

Frizzled, 47. 

Potted, 45. 

Boast, 40-41. 

Boulade, 45. 

Smothered, 43. 

Spanish Boast, 43. 

Tea, 319. 

Tongue, 47. 

Beefsteak, 

Blanketed, 42. 

Broiled, 41-42. 

En Casserole, 314. 
Flank, 314. 

Planked, 42. 

Boast, 41. 

Swiss, 43. 

With Onions, 43. 

Beet Greens, 81. 

Belish, 69. 

Beets, 81. 

Beverages, 292-297. 

Biscuit Tortoni, 222-223. 
Biscuits, 

Baking Powder, 145-146. 
Beaten, 148. 

Cheese, 147. 

Clover, 143. 

Gluten, 327. 

Maple, 146. 

Peanut Butter, 146. 
Baised, 142. 

Scotch, 146. 

Soda, 146. 

Sour Cream, 146. 

Tea, 146. 


[ 337 ] 


338 


Index 


Bisque, 

Clam, 26. 

Corn, 22. 

Oyster, 25. 

Pistachio, 217. 

Bivou, 208. 

Black Silk, To Renew, 332. 
Blanc Mange, 

Chocolate, 205. 

Irish Moss, 206. 

Oatmeal, 320. 

Blankets, To Wash, 331. 
Blueberry Cake, 150. 

Bluing, 331. 

Blushing Bunny, 300. 

Boiled Dinner, 46. 

Bombe Glac6, 225. 

Bouquet of Herbs, 15. 
Bordeaux Sauce, 287. 

Boston Roast, 92. 

Bouch6es, 96. 

Boudins, 96-97. 

Bouillon, 15-16. 

Bran Gems, 151. 

Brass Polish, 333. 

Bread, 138-142. 

Bran, 142. 

Brown, 141, 317. 

Coffee, 148. 

Corn, 142. 

Date, 141. 

Entire Wheat, 139. 
French, 139. 

Gluten, 328. 

Graham, 140-141. 

Nut, 142. 

Oatmeal, 140. 

Pulled, 139. 

Rye, 139. 

Southern Spoon, 151. 
Squash, 147. 

Sticks, 144. 

Breakfast, Formal, 7. 

Brine for Beef, 46. 

For Cucumbers, 285. 
Broth, 319. 

Brown Betty, 187. 

Brownies, 

Apple, 71. 

Chocolate, 252. 

Bruises, 324. 

Brussels Sprouts, 84. 

Buns, 145. 

Burns, Cure for, 323. 

Butter Scotch, 310. 

Butters, Flavored, 159. 


C 

Cabbage, 83-85. 

Cakes, 227-263. 

Angel, 229. 

Apple Sauce, 234. 

Boiled, 234. 

Bread, 234. 

Chocolate, 237. 

Chocolate, Cup, 252. 

Citron, 232. 

Cocoa Drop, 263. 

Coffee, 235. 

Date, 252. 

Delicate, 229. 

Domestic Economy, 236. 
Eggless and Butterless, 236. 
Fruit, 235-236. 

Fudge Loaf, 236. 

Gold, 232. 

Jelly, 231. 

Lightning, 232. 

Loaf, 234. 

Marie Louise, 252. 

Nut, 233, 254. 

Old Fashioned Cream, 235. 
One Egg, 252. 

One, Two, Three, Four, 233. 
Pork, 235. 

Pound, 232. 

Quick, 233. 

Russian Tea, 252. 

Silver, 229. 

Spanish Buns, 236. 

Spice, 233-234. 

Sponge, 229-231. 

Sunshine, 229-230. 

Velvet, 236. 

White, 228-229, 251. 
Yellow, 232. 

Layer Cakes, 237-243. 
Chocolate, 239-241. 
Cream, 238. 

Cream Sponge, 240. 
Custard, 240. 

“ Delicious,” 242. 
Devil’s Food, 237, 239. 
Eggless, 238. 

Flake, 243. 

Fudge, 237. 

Harlequin, 241. 

Lady Baltimore, 242. 
Lord Baltimore, 242. 
Mocha Tart, 238. 

One Egg, 238. 

Orange, 238-239. 
Ribbon, 241. 





Index 


339 


Cakes — Continued 

Layer Cakes — Continued 
Washington Pie, 240. 
Whipped Cream, 240. 
Calves’ Hearts, 314. 

Camphor Steam, 324. 

Canapes, 10-12. 

Candies, 304-312. 

Butter Scotch, 310. 
Butternut, 310. 

Caramels, 306. 

Chocolate creams, 304-306. 
College, 307. 

Cream, 306. 

Cream Puffs, 306. 

Fig, 306. 

Fondant, 304. 

French Cream, 305. 

Fudge, 303, 307-309. 
Hoarhound, 310. 

Maple Sugar, 307. 

Molasses, 309-310. 

Mints, 305. 

Opera Cream, 305. 

Peanut, 310. 

Peanut Brittle, 310. 
Peppermint Drops, 305. 
Pinoche, 307. 

Taffy, 310. 

Walnut Creams, 306. 
Cannelon, 45. 

Canning, 266-281. 

Apples, 278. 

Asparagus, 279. 

Beans, 279. 

Beets, 280. 

Blackberries, 276. 
Blueberries, 277. 

Chicken, 281. 

Citron, 277. 

Corn, 279. 

Currants, 267. 

Fruit Juices, 278. 
Gooseberries, 267. 

Peaches, 277-278. 

Pears, 278. 

Peas, 279. 

Peppers, 280. 

Pineapple, 277. 

Pumpkin, 280. 

Raspberries, 276-277. 
Rhubarb, 277. 

Spinach, 280. 

Strawberries, 276. 
Tomatoes, 278. 


Cantaloupe, 

To Serve, 13. 

With Ice Cream, 225. 
Caramel, 

Custard, 203. 

For Flavoring, 201. 

Maple, 203. 

Caramels, 306. 

Carrots, 86. 

Casserole, 313-315. 

Cassoid Muffins, 328. 

Catsup, 

Cucumbers, 291. 

Tomato, 290. 

Cauliflower, 85. 

Caviare Canap6, 10. 

Celery, 

Creamed, 85. 

For Seasoning, 14. 

Relish, 289. 

Cereals, 

Corn Meal, 157. 

Cream of Wheat, 316 
Hominy, 158. 

Oat Flakes, 158. 

Oatmeal, 316. 

Chafing Dish, 298-303. 

Chamois, To Wash, 333. 
Charlotte Russe, 202. 
Chadfroids, 100-101. 

Cheese and Bar-le-duc, 136. 
And Crackers, Baked, 134. 
Balls, 134, 136. 

Cakes, 133, 179. 

CanapS, 10. 

Cottage, 137. 

Croutons, 136. 

Custard, 133-134. 

Dreams, 135. 

Florentine Toast, 135. 
Dondue, 133. 

Gnocchi h la Romaine, 134. 
Marguerites, 136. 
Palmerston Eclairs, 134. 
Puffs, 136. 

Ramekins, 133. 

Relish, 135. 

Rolls, 125. 

Straws, 133. 

Titus Tid-bits, 135. 
Timbales, 97. 

With Crackers, 125. 

Cherry Aspic, 124. 

Chestnut Dressing, 59. 
Chestnuts, Creamed, 85. 


340 


Index 


Chicken & la King, 96. 
h la Maryland, 60. 

Aspic, 123. 

Boudins, 97. 

Broiled, 59-60. 

Broth, 319. 

Chaudfroid, 100. 

Creamed, 61, 298. 

Curry, 61. 

En Casserole, 62, 314. 
Fricasseed, 59. 

Fried, 60. 

Jelly, 320. 

Mousse, 99. 

Patties, 61. 

Pies, 60-61. 

Pressed, 62. 

Boast, 58, 317. 

Smothered, 60. 

Souffle, 96. 

Terrapin, 62. 

Timbales, 95. 

With Mushrooms, 61, 298. 
Wiggle, 298. 

Chili Sauce, 290. 

Chilled Fruit, 11. 

Chocolate, 293. 

Chow-chow, 286. 

Chowder, 26-27. 

Cider Apple Sauce, 274. 

Cider, to Preserve, 280. 

Clams, 

Baked, 38. 

Bisque, 26. 

Chowder, 26. 

Cocktail, 10. 

Raw, 9. 

Cleansing Cream, 334. 

Cobbler, Peach, 189. 

Cocktails, 9-11. 

Cocoa, 293. 

Shake, 321. 

Coffee, 292. 

Cake, 145, 156. 

Cream, 208. 

Jelly, 211. 

Pots, to Clean, 333. 
Compote, Orange, 265. 
Conserves, 

Cherry, 270. 

Fruit, 271. 

Grape, 270. 

Peach, 271. 

Pear, 271. 

Pineapple, 271. 

Plum, 271. 


Conserves — Continued 

Prune, 271. 

Rhubarb, 270-271. 
Strawberry, 271. 

ConsommS, 15-16. 
Cookies, 255-262. 

Corn, 

Boiled, 77. 

Cake, 150. 

Cakes, 78. 

Creamed, 77. 

Fried, 77. 

Fritters, 99. 

Gems, 150-151. 
Griddle Cakes, 153. 
Oysters, 78. 

Pone, 152. 

Pudding, 77. 

Relish, 289. 

Scalloped, 78. 

Souffle, 78. 

Tea, 321. 

Corn Flake Fancies, 260. 
Cottage Cheese, 137. 
Cough Syrup, 322-323. 
Coupes, 224-225. 

Court Bouillon, 32. 
Crabake Canap6, 10. 
Cocktail, 9. 

Timbales, 93. 

Crabmeat, Japanese, 36. 
Crabs t\ la Patrick, 93. 

Deviled, 36. 

Crackers, Graham, 260. 
Cranberry Jelly, 69. 
Sauce, 69. 

Cream of Wheat, 316. 
Cream Puffs, 253. 
Croquettes, 102-105. 
Cheese, 105. 

Chicken, 102. 

Crab, 103. 

Egg, 105. 

Fish, 104. 

Lobster, 104. 
Macaroni, 104. 
Oyster, 103. 

Potato, 104. 

Rice, 104. 

Royal, 103. 

Salmon, 104. 

Sweet Potato, 105. 
Sweetbread, 103. 
Tuna Fish, 104. 

Veal, 103. 



Index 


341 


Croutons, 27. 

Cheese, 136. 

Crullers, 156-157. 

Crumpets, 149. 

Crust Coffee, 322. 

Cucumber, 

Cooked, 88. 

Sauce, 291. 

Currants, Spiced, 291. 

Curry of Chicken, 61. 

Of Mutton, 51. 

Custards, 202-204. 

Cutlets, Jellied, 100. 

D 

Dandelions, 81. 

Date Bars, 261. 

Roll, 311. 

Sticks, 252. 

Dates, Stuffed, 311. 

Delight, 210. 

Delmonico Apples, 71. 

Potatoes, 74. 

Desserts, 202-212. 

Frozen,* 213-226. 

Diabetic Diet, 324-327. 
Doughnuts, 155-156. 

Raised, 154-155. 

Dressing for Fowl, 58-59. 
Dressings, Salad, 106-110. 
Duck, 59. 

Dumplings, Apple, 188-189. 
For Meat, 48-49. 

E 

Eclairs, Chocolate, 253. 

Egg Balls, 19. 

Egg Cream, 321. 

Egg Nog, 293, 321. 

Eggplant, 88. 

Eggs a la King, 302. 

h la Maitre d’Hotel, 130. 
a la Newburg, 130. 
il la Parisienne, 132. 
h la Patrick, 128. 
h la Suisse, 128. 

Baked, 127. 

Benedict, 129. 

Boiled, 126. 

Coddled, 126. 

Creamed, 129. 

Deviled, 129. 

Dropped, 127. 

Fried, 127. 

Omelets, 130-132. 
Poached, 127. 


Eggs — Continued 

Prairie Oyster, 126. 
Scalloped, 129. 

Scotch Woodcock, 130. 
Scrambled, 96, 126-127, 299. 
Shaker, 126. 

Shirred, 128. 

Spanish, 300. 

Stuffed, 130. 

Swiss, 129. 

Timbales, 129. 

To Preserve, 331. 

Turned, 127. 

With Sardines, 130. 

With Tomato Sauce, 128. 
English Monkey, 302. 

Entries, 93-101. 

F. 

Fading, to Prevent, 332. 

Fairy Cream, 209. 

Fanchonettes, 180. 

Fat, to Clarify, 333. 

Fig Bars, 261. 

Figs, Euchered, 289. 

Fillings for Cakes, 244-250. 
Fireless Cookery, 316-318. 

Fish, 28-39. 

Bass, 28. 

Blue, 29. 

Broiled, 30. 

Cakes, 33-34. 

Cod, 31. 

Broiled, 31. 

Cakes, 33. 

Creamed, 34. 

Dressing, 29. 

Finnan Haddie, 31, 34. 

Balls, 34. 

Garcia, 303. 

Flounder, 30. 

Frozen, 33. 

Baked, 29. 

Haddock, Boiled, 32. 
Halibut, 29-30. 

Mackerel, 30. 

Salmon, Boiled, 32. 

Chops, 93. 

Escalloped, 35. 

Loaf, 35. 

Wiggle, 35. 

Sauces, 64-71. 

Scalloped, 34. 

Shad, 

Baked, 29. 

Planked, 31. 



342 


Index 


Fish — Continued 

Shad Roe, 31-32. 

En Casserole, 314. 
Smelts, 33. 

Trout, 28, 33. 

Tuna, 34. 

Turbot h la Creme, 95. 
White, 29. 

Flannel, to Wash, 332. 

Flatiron Holder, 335. 

Flatirons, to Clean, 333. 
Flaxseed Lemonade, 322. 
Floating Island, 204. 

Fondant, 304. 

Fowl, to Draw, 57. 
Frankfurters, 5G. 

Frappes, 222. 

Fritters, 98-99, 154. 

Frog’s legs, 38. 

Frostings and Fillings, 244-250. 
Frozen Desserts, 213-226. 

Fruit, 

Chilled, 11. 

Cocktail, 11. 

Cooked, 264-265. 

Drops, 259. 

Frosted, 312. 

Juices, 297. 

Fudge, 303, 307-309. 

G 

Gems, 150-151. 

Ginger Ale, 294. 

Ginger Bread, 188, 243. 

Cookies, 261-262. 

Snaps, 262. 

Wafers, 262. 

Glace, Vanilla, 222. 

Gluten Recipes, 327-328. 
Gnocchi h la Romaine, 134. 
Golden Buck, 302. 

Goodwins, 251. 

Goose, 59. 

Gooseberries, Spiced, 291. 
Goulash, 

Hungarian, 48. 

Lamb, 316. 

Graham Cookies, 260. 

Crackers, 260. 

Gems, 151. 

Granite Ware, to Clean, 334. 
Grape Juice, 296. 

Nectar, 296. 

Grapefruit, 11. 

Peel, Candied, 311. 

Grapes, Spiced, 291. 


Gravy, 40. 

Beefsteak, 43. 

Giblet, 58. 

Griddle Cakes, 152-153. 
Gruel, 320. 

Guam Goggle, 299. 

Guinea Chick, 62. 

Hen En Casserole, 314. 

H 

Ham, 53-54. 

Souffle, 97. 

Hamburg Cream, 207. 
Hamburg Steak, 43. 

Hash, 47. 

Hermits, 259. 

Hollandaise Sauce, 67. 

Hors d’ oeuvres, 9-13. 
Horse’s Neck, 296. 

Hot Cross Buns, 145. 
Horseradish, Relish, 68-69. 
Hungarian Goulash, 48. 

I 

Ice Cream, 213-214. 
Almond, 217. 

Angel, 224. 

Banana, 216. 
Cantaloupe, 225. 
Caramel, 216. 
Chocolate, 215. 

Coffee, 215. 

Creole, 215. 

Junket, 214. 

Kashmiri, 214. 
Macaroon, 217. 

Maple, 217. 

Maraschino, 216. 
Neapolitan, 217. 

Orange, 217. 

Peach, 215. 

Peppermint, 217. 
Pistachio, 216-217. 
Pudding, 218. 

Sauces, 214-215. 
Strawberry, 216. 
Vanilla, 214. 
Wintergreen, 217. 

Iced Drinks, 294. 

Ices, 

Fruit, 218. 

Lemon, 221. 

Orange, 221. 

Raspberry, 221. 
Strawberry, 222. 

Icing, 244-245. 


Index 


343 


Imperial Sticks, 125. 

Ink, to Remove, 332. 
Invalid Cookery, 319-327. 
Irish Moss Lemonade, 321. 
Irish Stew, 45. 

Iron Rust, to Remove, 332. 

J 

Jam, 

Gooseberry, 267. 
Raspberry, 266-267. 
Strawberry, 266. 

Jelly, 

Apple, 275. 

Apple and Mint, 275. 
Barberry, 276. 
Blackberry, 275. 
Cherry, 275. 

Chicken, 320. 

Coffee, 211. 

Crabapple, 275-276. 
Cranberry, 69. 

Currant, 274. 
Elderberry, 275. 
Gooseberry, 275. 

Grape, 274. 

Lemon, 211. 

Mint, 69-70. 

Orange, 212. 

Pineapple, 211. 

Spiced, 274. 

Thorn Apple, 276. 
Judge Peters, 211. 

Jumbles, 257-258. 

Junket, 206. 

K 

Kidney Stew, 55. 
Killiecrankies, 260. 

Kisses, 263. 

Kohl Rabi, 88. 
Kromanskies, 298. 

Kuchen, 148. 

Kumquat Cocktails, 11. 
Kumyss, 321. 

L 

Lady Baltimore Cake, 242. 
Lady Fingers, 253. 

Lamb, 

Chops, 51. 

Crown of, 51. 

Goulash, 316. 

Roast, 51. 

Shoulder, 313. 


Lamp Burners, to Clean, 333. 
Laplanders, 148. 

Laxo Gems, 151. 

Lemon Egg, 321. 

Queens, 251. 

Syrup, 297. 

Lemonade, 294-295. 

Liver and Bacon, 54. 

Braised, 55. 

En Casserole, 313. 
Lobsters a la Newburg, 39. 
h la Rushmore, 39. 
Boiled, 38. 

Broiled, 39. 

Cocktail, 10. 

Creamed, 299. 

Cutlets, 93. 

Lord Baltimore Cake, 242. 
Luncheon, 7. 

Lyster’s Flour Muffins, 327. 


M 

Macaroni and Veal, 90. 

Baked, 90. 

Boiled, 89. 

Creamed, 90. 

Italian, 98. 

With Cream Sauce, 90. 

With Tomato Sauce, 90, 300. 
Macaroons, 254. 

Maitre d’Hotel Butter, 66. 

Malted Milk Cocoa, 322. 

Mangoes, Peach, 282. 

Marguerites, 263. 

Cheese, 136. 

Marmalade, 

Crabapple, 273. 

Grape, 273. 

Grapefruit, 272. 

Kumquat, 273. 

Orange, 272. 

Peach, 274. 

Prune, 272. 

Tomato, 273. 

Marshmellow and Pineapple, 209. 
Cream, 209. 

Pudding, 208-209. 

Matha Washington Pie, 240. 
Matting, to Clean, 332. 
Mayonnaise, 106-107. 

Meat Cakes, 319. 

Loaf, 45. 

Puffs, 47. 

Sauces, 64-71. 

Meats, 40-63. 


344 


Index 


Melons, 13. 

Mildew, to Remove, 333. 
Mince Meat, 177-178. 

Mint Jelly, 69-70. 

Julep, 294. 

Sauce, 68. 

To Dry, 330. 

Mints, 305. 

Mousses, 223. 

Muffins, 

Cassoid, 328. 

English, 149. 

Mush, Fried, 158. 

Mushrooms, 

Baked, 87. 

Boiled, 87. 

Creamed, 101. 

Fried, 87. 

With Tomatoes, 88. 
Mustard Plaster, 323. 

To Prepare, 69. 

Mutton, 

Boiled, 50. 

Broth, 319. 

Curry of, 51. 

Ragout, 51. 

Mysteries, 260. 

N 

Noodle Wafers, 27. 

Noodles, 90-91. 

Nut Loaf, 92. 

Nuts, Salted, 311. 

Shredded, 27. 

O 

Oatmeal, 316. 

Blanc Mange, 320. 

Pop Overs, 327. 

Okra, 88. 

Omelets, 130-132. 

Sweet, 196. 

Onions, 78-79. 

Orange Albumen, 321. 
Baskets, 12, 212. 
Charlotte, 207. 

Compote, 265. 

Float, 205. • 

Fritters, 98. 

Peel, Candied, 311. 
Orangeade, 295. 

Oyster Dressing for Fowl, 58. 

Stuffing for Fish, 29. 
Oysters, 

Bisque, 25. 


Oysters — Continued 
Broiled, 38. 

Cocktail, 9. 

Creamed, 36. 

Fricassed, 37. 

Fried, 37. 

Hot, 299. 

Panned, 299. 

Patties, 38. 

Pigs in Blankets, 38. 

Raw, 9. 

■Scalloped, 37. 

Stewed, 37. 

P 

Paint, to Remove, 332. 
Palmerston Eclairs, 134. 

Pan Broiling, 42. 

Pancakes, 153-154. 

Paper Logs, 334. 

Parfait, 224. 

Parker House Rolls, 144. 
Parsnips, 82. 

Partridge, 62. 

Paste, 334. 

Pastry, 168-169. 

Bag, 101. 

Pate de Fois Gras, 56. 

Canapg, 12. 

Peach Butter, 274. 

Cobbler, 189. 

Peaches, Baked, 71. 

Dried, 265. 

Fried, 71. 

Frozen, 218. 

Peanut Butter, 159. 

Peanuts, Salted, 311. 

Pears, Baked, 265. 

Chipped, 269. 

Frozen, 212. 

Ginger, 269. 

Peas, 82. 

And Carrots, 86. 

Pepper Relish, 289. 

Peppers, Green, Stuffed, 86-87. 
Pickles, 282-291. 

Apple, 283. 

Baltimore, 288. 

Beets, 290. 

Blackberry, 283. 

Bordeaux Sauce, 287. 
Cabbage, 287. 

Canada, 287. 

Chunk, 284. 

Crabapple, 283. 


Index 


345 


Pickles — Continued 

Cucumber, 284-285. 
Dill, 285. 

Dutch Salad, 287. 
French, 288. 

Golden Glow, 288. 
Mangoes, 282. 
Mustard, 286. 

Oil, 288. 

Onions, 285. 

Peaches, 282. 

Pears, 282. 

Piccalilli, 285. 

Plums, 283. 
Rummage, 286. 
Saccharine, 284. 
Tomato, Green, 285. 
Watermelon, 283. 
West India, 288. 

Pies, 168-180. 

Apple, 169-170. 
Apple Lemon, 174. 
Apple Puffs, 178. 
Apriocot, 176. 
Banana, 172. 
Blackberry, 173, 176. 
Blueberry, 175. 
Brown Sugar, 171. 
Butter Scotch, 171. 
Cherry, 176. 
Chocolate, 173. 
Cocoanut, 174. 
Crabapple, 170. 
Cranberry, 177. 
Cream, 173. 

Currant, 175. 
Custard, 173. 

Date, 174. 

Dried Apple, 170. 
Dutch, 174. 

Grape, 177. 

Jersey, 170. 

Jumble, 170. 

Lemon, 171-172. 
Marlborough, 174. 
Mince, 177-178. 

Mock Cherry, 177. 
Orange, 172. 

Peach, 176. 

Pie Plant, 174-175. 
Pineapple, 172. 

Plum, 176. 

Prune, 177. 

Pumpkin, 170-171. 
Raisin, 174. 
Raspberry, 176. 


Pies — Continued 

Rhubarb, 174-175. 
Sour Cream, 173. 
Squash, 171. 
Strawberry, 176. 

Pigs in Blankets, 38. 
Pillau, 91. 

Pineapple Cream, 207. 
Fritters, 99. 

Rice, 210. 

Sauted, 71. 

Sponge, 303. 

Pinoche, 307. 

Poison, Antidote, 324. 
Polenta, 92. 

Pongee, to Wash, 332. 

Pop Overs, 150. 

Pork and Beans, 92, 317. 
Chops, 52. 

Roast, 52. 

•Salt, 53. 

Steak Roast, 52. 

Pot Pie, 48. 

Roast, 44. 

Potatoes and Onions, 74. 
Au Gratin, 76. 

Baked, 73. 

Balls, 73. 

Boiled, 72. 

Cakes, 72. 

Creamed, 74. 
Delmonico, 74. 
Duchess, 72. 
Franconia, 73. 

French Fried, 74. 
Fried Raw, 73. 

Hashed Brown, 75-76. 
Latticed, 75. 
Lyonnaise, 75. 

Maitre d’Hotel, 73. 
Mashed, 72. 

Puffed, 75. 

Saratoga Chips, 74. 
Scalloped, 74. 
Shredded, 75. 
Smothered, 74. 
Stuffed, 76. 

Warmed Up, 73. 
Whip, 73. 

With Bacon, 76. 

With Ham, 76. 
Potatoes, Sweet, 76. 

Potted Beef, 45. 

Poultry, 57-62. 

Prairie Oyster, 126. 


346 


Index 


Preserves, 

Apple and Ginger, 269. 
Cherries, 268. 

Chipped Pears, 269. 
Currant, 267. 

Currants and Fruit, 269. 
Currant Sauce, 269. 
Ginger Pears, 269. 
Grapes, 268. 

Peaches, 268. 

Pears, 268. 

Pineapple, 268. 

Plum, 268. 

Pumpkin Chips, 269. 
Quinces, 268. 
Strawberries, 266-267. 

Prune Fluff, 205. 

Prunes and Senna, 323. 

Dried, 265. 

Pudding Sauces, 197-201. 
Puddings, 182-196. 

Angel Food, 206. 

Banana, 205. 

Batter, 192. 

Bird’s Nest, 189. 
Blueberry, 185. 

Bread, 190. 

Brown Betty, 187. 
Cabinet, Cold, 210. 

Hot, 192. 

Cake, 186. 

Canadian Plum, 184. 
Chocolate, 184, 190, 205. 
Cocoa, 185. 

Cocoanut, 194. 

Coffee, 185. 

Cold water, 185. 
Cornstarch, 191. 

Cottage, 188. 

Cracker Custard, 190. 
Cranberry, 185. 

Dark, 182. 

Date Tartar, 195. 
en Surprise, 188. 

English Plum, 182. 

Fig, 183. 

Forest, 183. 

French Charlotte, 190. 
Frozen, 218. 

Fruit, 182, 189. 

Gem, 195. 

Graham, 183. 

Grapenut, 189. 

Harvard, 184. 

Ice Box, 210. 


Puddings— Continued 
Ice Cream, 218. 

Indian, 184, 187. 
Individual, 188. 

John’s Delight, 182. 
Knickerbocker, 219. 
Manioca, 194. 
Marshmallow, 208-209. 
Minute, 191. 

Nesselrode, 219. 
Norwegian, 191. 

Nut, 204. 

Orange Marmalade, 186. 
Parlamo, 184. 

Peach, 192-193. 

Plum, 182. 

Prune, 191. 

Puff, 186. 

Queen of, 190. 

Bice, 193. 

Boly Poly, 186. 

Boyal 210. 

Snow, 211. 

Steamed, 183, 

Suet, 182. 

Tailor Duff, 183. 

Tapioca, 194-195. 

Trilby, 208. 

Vevy, 184. 

White Frozen, 218. 
Woodford, 186. 

Puff Paste, 168-169. 

Puffs, 

Apple, 178. 

Breakfast, 147. 

Cream, 253. 

Date, 186. 

German, 192. 

Baisin, 186. 

Strawberry, 254. 
Pumpkin, 

To Cook, 170. 

Chips, 269. 

Punch, 295-296. 

Puree, 

Lentil, 20. 

Peas, 20. 

Q. 

Quinces, Baked, 212. 

R. 

Baisin Puffs, 186. 

Baisins, to Stone, 331. 
Barebits, 135, 301-302. 


Index 


347 


Raspberry Sponge, 208. 
Relishes, 282-291. 

Rhubarb, 265. 

And Orange, 270. 

Juice, 297. 

Spiced, 291. 

Rice and Cheese, 9 T. 

Boiled, 91. 
Rink-tum-diddy, 301. 

Rissoles, 96. 

Rocks, 259. 

Rolls, 

Afternoon Tea, 146. 
Cinnamon, 144. 

Crescent, 144. 

Finger, 143. 

French, 143. 

Horseshoe, 144. 

Lemon, 144. 

Lunch, 143. 

Parker House, 144. 
Squash, 147. 

Tea, 143, 147. 

Roly Poly, 186. 

Roses, to Keep, 335. 

Rusks, 145. 

S. 

Sabayou Sauce, 200. 

Sage, to Dry, 330. 

Salad Cheese Toast, 125. 
Salad Dressings, 106-110. 
Salad Toast, 125. 

Salads, 106-125. 

Alexandra, 119. 

Alligator Pear, 122. 
Apple, 111. 

Asparagus, 113. 

Avocado, 122. 

Banana, 121. 

Bean, 113. 

Brussels Sprouts, 112. 
Cabbage, 111. 

Carrot, 113. 

Cauliflower, 112. 

Celery, 113. 

Cherry, 120, 124. 
Chicken, 116, 123. 

Club, 112. 

Mouse, 99. 

Cucumber, 113, 117-118. 
Date, 121. 

Eastern Star, 112. 

Egg, 118-119. 

Endive, 113. 

Fish, 116-117. 


Salads — Continued 
Florence, 124. 

Frozen Fruit, 124. 
Fruit, 120, 123. 
Grapefruit, 121. 
Illinois, 113. 

Lakewood, 121. 

Lettuce, 110-111. 
Lobster, 117. 

Macaroni, 115. 
Macedoine, 112. 

Mah Jongg, 124. 
Marshmallow, 123. 

Nut and Celery, 119 
Onion, 116. 

Oyster, 116. 

Pear, 122. 

Peas and Fruit, 119 
Peppers, 118. 

Pimento, 118. 
Pineapple, 123. 
Poinsetta, 122. 

Pond Lily, 119. 

Potato, 114. 

Prune, 121. 

Romaine, 111. 

Salmon, 116-117 
Shad Roe, 117. 

Sherry, 119. 

Shrimp, 116. 

Shurtleff, 114. 
Sweetbread, 116. 

Tango, 122. 

Timberlake, 115. 
Tomato, 115, 123. 
Tuna, 117. 

Vanderbilt, 122. 

Veal, 116. 

Vegetable, 112. 
Waldorf, 119. 

Chiffonade, 113. 
Sally Lunn, 148. 

Salsify, 82. 

Salt, to Keep Dry, 331. 
Salve, 323. 

Sand Tarts, 258. 
Sandwiches, 159-167. 

Beef and Tomato, 164. 
Celery, 161. 

Cheese Jelly, 163. 

Club, 161. 

Cracker, 160. 

Cress, 161, 

Dutch, 160. 

Egg, 160. 


348 


Index 


Sandwiches — Continued 
English, 164. 

Ham, 159. 

And Chicken, 161. 

Hot, 303. 

Jelly and Nut, 164. 

Lemon, 160. 

Marshmallow, 162. 

Mystery, 163. 

Nut, 162. 

Olive, 161. 

Onion, 163. 

Orange Marmalade, 163. 
Peanut, 162. 

Rolled, 160. 

Rookie, 161. 

Roguefort and Celery, 163. 
Saltine, 162. 

Sardine, 162. 

Spanish, 162. 

Summer, 161. 

Surprise, 161. 

Toasted Cheese, 162. 
Toasted Rolls, 160. 

Tomato, 161. 

Western Egg, 161. 

Saratoga Chips, 74. 

Sardine Canap§, 10, 12. 

Sardines on Toast, 38. 

Ss n n pp 

Chaudfroid, 100. 

Fish, 67. 

Fritter, 98. 

Sauces, 

Meat, 64-71. 

Bechamel, 66. 

Bread, 66. 

Brown, 64-65. 

Butter, 64-65. 

Caper, 68. 

Cranberry, 69. 

Cream, 64. 

Curant Jelly, 68. 

Egg, 68. 

French, 68. 
Hollandaise, 67. 
Horseradish, 68-69. 
Maitre d’Hotel, 66. 
Mint, 68. 

Mushroom, 65. 

Orange, 67. 

Piquante, 67. 

Soubise, 68. 

Supreme, 67. 

Tartare, 66. 


Sauces — Continued 
Meat — Continued 
Tomato, 65. 

White, 65. 

Pudding, 197-201. 

Brown Sugar, 200. 
Chocolate, 201. 

Cranberry Pudding, 200. 
Cream, 198. 

Fairy Butter, 199. 
Fluffy, 199. 

Foaming, 198. 

Fruit Pudding, 199. 
Hard, 199. 

Lemon, 199. 

Maple, 200. 

Maraschino, 200. 

Melba, 200. 

Orange, 199. 

Sabayon, 200. 
Sabayon, 200. 

Sour, 198. 

Sterling, 197. 
Strawberry, 198-199. 
Vanilla, 201. 

Vevy, 198. 

Wonderful, 197. 

Sauer Kraut, 84. 

Sausage, 55-56. 

Scallops, 35-36. 

Scones, 147. 

Scotch Woodcock, 130. 

Sealing Wax, 334. 

Senna, 323. 

Shepherd’s pie, 45. 

Sherbet, 

Apricot, 219. 

Cranberry, 221. 

Creme de Menthe, 221. 
Grape, 221. 

Lemon, 220. 

Milk, 219. 

Orange, 220. 

Peach, 220. 

Pineapple, 220. 

Raspberry, 221. 

Sicilian, 219. 

Shingles, 259. 

Shirley Sauce, 290. 

Short Cakes, 180-181. 
Shrewsbury Cakes, 258. 

Shrimp Cutlets, 93. 

Wiggle, 35. 

Shrimps it la Newburg, 299. 


Index 


349 


Shrub, 

Blackcap, 297. 

Currant, 293. 

Mint, 294. 

Raspberry, 297. 
Sleeplessness, 324. 

Smithfield Ham, 53. 

Snowballs, 251. 

Soap, 334. 

Soja-bean Meal Muffins, 327. 
Soubise Sauce, 68. 

Souffles, 195-196. 

Frozen Pineapple, 224. 
Soups, 14-27. 

b la Reine, 21. 

Artichoke, 24. 

Asparagus, 23. 

Barley, 16. 

Bean, 19. 

Celery, 23. 

Chestnut, 23. 

Chicken, 18, 21. 

Clam Bisque, 26. 

Corn, 22. 

Delmonico, 18. 

Gumbo, 18. 

Hepburn, 17. 

Julienne, 17. 

Lentil Puree, 20. 

Lobster, 25. 

Macaroni, 16. 

Mushroom, 24-25. 
Normandy, 18. 

Okra, 18. 

Onion, 17. 

Oxtail, 17. 

Oyster, 25. 

Pea, 23. 

Potato, 22. 

Rice, 16, 24. 

Salsify, 24. 

Spinach, 24. 

Swedish Fruit, 25. 

Swiss Rice, 24. 

Tomato, 20-21. 

Turkey, 21. 

Turkish, 22. 

Vegetable, 17. 

Vermicelli, 16. 

Souse, 56. 

Southern Spoon Bread, 151. 
Souvaroff, 257. 

Soy, Tomato, 290. 

Spaghetti, 89. 

Italian, 302. 

With Hamburg Steak, 90. 


Spanish Cream, 207. 

Spermaceti Salve, 323. 

Spinach, 81-82. 

Sponge Cak* With Cream, 206. 
Drops, 253. 

Squab, 62. 

Squash, 79. 

Stains, to Remove, 332. 

Starch, 331. 

Stocks, 14-15. 

Stuffing, 58-59. 

Succotash, 83. 

Supplies for Guests, 330. 
Swedish Timbales, 101. 
Sweetbread Chaudfroid, 101. 
Sweetbreads, 

To Prepare, 63. 

Creamed, 97. 

Fried, 63. 

Swiss Chard, 81. 

T. 

Table Service, 6. 

Taffy, 310. 

Tailor Duff, 183. 

Tapioca, 194-195. 

Tarragon Vinegar, 330. 

Tartare Sauce, 66. 

Tarts, 178-179. 

Tea, 8, 292. 

Cakes, 251-252. 

Iced, 294. 

Timbales, 

Cheese, 97. 

Chicken, 95. 

Crabflake, 94. 

Egg, 129. 

Halibut, 94. 

Mushroom, 96. 

Salmon, 94. 

Swedish, 101. 

Tomato, 94. 

Time Table, 5. 

Titus Tid-bits, 135. 

Toast, 

Cheese Cream, 157. 
Cinnamon, 157. 

Fancies, 125. 

Fingers, 27. 

Florentine, 135. 

German, 157. 

Milk, 157. 

Salad, 125. 

Salad Cheese, 125. 

Tomato, 157. 


350 


Index 


Tomato Aspic, 123. 

Butter, 289. 

Fricassee, 300. 

Relish, 289. 

Tomatoes and Cheese, 80. 
And Rice, 300. 

Baked, 80. 

Fried, 80. 

Green, 81. 

Savory, 81. 

Scalloped, 80. 

Stewed, 79. 

Stuffed, 80, 97. 
Tongue, Braised, 47. 

Torte, 

Almond, 241. 
Krummer, 195. 

Tripe, 55. 

Turbot k la Creme, 95. 
Turkey, 58. 

Turnip, 82. 

Turnover, Apple, 190. 

V. 

Vanities, 255. 

Varnish, 333. 

Veal t\ la Sweetbreads, 49. 
Balls, 50. 

Birds, 50. 


Veal — Continued 

Blanquette of, 50. 
Cutlets, 49. 

Jellied, 50. 

Loaf, 49. 

Pot Pie, 48. 

Roast, 48. 

Stew, 49. 

Vegetables, 72-92. 

Velvet, to Restore, 332. 
Venison, 56. 

Vinegar, 330. 

Vol-au-vent, 179. 

W. 

Wafers, 257-258. 

Waffles, 154. 

Walnuts and Apples, 204. 
Washing Fluid, 331. 
Washington Pie, 240. 
Water Glass, 331. 

Weights and Measures, 4. 
White Silk, To Wash, 332. 
Wine, Unfermented, 297. 

Y. 

Yeast, 138. 

Yorkshire Pudding, 40. 
































































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